This was an awesome side dish to our roast pork sandwiches ! The potatoes were so crispy , they almost tasted fried, but they were baked 🙂 Really good! I am so going to use this recipe again and again!
Also a picture of max feeding his dinosaur … he is taking after his mommy on how he likes to feed people 🙂 Haha
1 c. extra-virgin olive oil (preferably Greek)
6 T. fresh lemon juice
1 large shallot, quartered
2 cloves garlic, chopped
4 sprigs oregano, leaves only (or 1 T. dried)
1/4 c. fresh parsley leaves, plus 1 T. chopped, for serving
Kosher salt and freshly ground pepper
3 lbs. large russet potatoes, cut lengthwise into wedges
Preheat the oven to 400 degrees. Put the olive oil, lemon juice, shallot, garlic, oregano and parsley in a food processor; ad 1 t. salt, and pepper to taste. Puree until mostly smooth.
Toss the potatoes with 1/2 c. of the prepared vinaigrette in a large bowl and spread in a single layer on a large rimmed baking sheet. (Reserve the remaining vinaigrette.) Roast the potatoes until tender and golden, turning occasionally, 45 minutes .
Transfer the potatoes to a platter and drizzle with some of the reamaining vinaigrette. Season with salt and garnish with the chopped parsley. Serve with the remaining vinaigrette on the side.