Greek Potatoes with Lemon Vinaigrette
This recipe creates flavorful Greek-style roasted russet potatoes. Wedges are tossed in a lemon-herb vinaigrette, roasted with chicken stock until tender and golden, then finished with a drizzle of fresh vinaigrette and parsley for a bright, herbaceous side dish.
Equipment
- 1 Large Rimmed Baking Sheet
- 1 Medium Bowl For making the vinaigrette
- 1 Whisk
- 1 Sharp Knife For cutting potatoes and chopping herbs/shallots
- 1 Serving Platter (optional) For presentation
Ingredients
Main
- 1 1/2 cups olive oil
- 6 tablespoons fresh lemon juice
- 1 large shallot chopped
- 2 cloves garlic chopped
- 2 tablespoons chopped fresh oregano or 1 tablespoon dried
- 1 tablespoon chopped fresh Italian parsley plus more for garnish
- Salt and freshly ground black pepper
- 3 pounds large russet potatoes cleaned, each cut lengthwise into 6 wedges
- 1/2 cup chicken stock or canned low-sodium chicken broth
Instructions
- Preheat oven to 425 degrees F.
- Whisk olive oil, lemon juice, shallots, garlic, oregano, and parsley in a medium bowl to blend; season with salt and pepper.
- Toss potatoes with 1/2 cup vinaigrette on a heavy, large, rimmed baking sheet. Reserve the remaining vinaigrette. Pour chicken stock around potatoes and season potatoes with salt and pepper. Roast potatoes until tender and golden brown, turning occasionally, about 45 minutes. Transfer to a serving platter and drizzle with the remaining vinaigrette and more chopped parsley.
Notes
Ensure potatoes are cut into uniform wedges for even cooking. The chicken stock adds moisture and flavor, preventing the potatoes from drying out while roasting and contributing to a slightly crispy exterior and tender interior. Reserving half the vinaigrette to drizzle at the end is crucial; it adds a burst of fresh, bright flavor that can be lost if cooked for the entire time. Don't skip turning the potatoes during roasting for color and texture development. Fresh oregano and parsley provide the best flavor.