These potatoes are really good. I loved the way they soaked up the chicken broth for a soft tasty center and a crispy outside. The day after, I microwaved them and served them with the vinaigrette. They were awesome.....maybe even better than the first time around. You could probably cut down on the oil as it made a lot of vinaigrette, but it was so good. I think I will sprinkle some feta on them next time.
GREEK POTATOES WITH LEMON VINAIGRETTE
1 1/2 cups olive oil (use less if you want, this makes a lot)
5 TBSP fresh lemon juice
2 TBSP. chopped shallots
2 TBSP. chopped fresh oregano or 1 TBSP. dried
1 TBSP. chopped fresh Italian parsley
2 garlic cloves, minced
3 pounds large russet potatoes, peeled, each cut lengthwise into 6 wedges
1/2 cup chicken stock or canned low-salt chicken broth
Pre-heat oven to 425~. Whisk olive oil, lemon juice, shallots, oregano, parsley and garlic in medium bowl to blend. Season with salt and pepper.
Toss potatoes with 1/2 cup vinaigrette on a heavy large rimmed baking sheet. Reserve remaining vinaigrette for serving. Pour chicken stock around potatoes. Sprinkle potatoes with salt and pepper. Roast potatoes until tender and golden brown, turning occasionally, about 45 minutes. Cool completely. Using metal spatula, loosen potatoes from baking sheet to prevent sticking. (Can be prepared 3 hours ahead. Let stand on baking sheet at room temperature.)
Preheat oven to 425~. Rewarm potatoes until crisp, about 15 minutes. Divide potatoes equally among plates. Drizzle some reserved lemon vinaigrette over potatoes.
Recipe from Bon Appetit
GREEK POTATOES WITH LEMON VINAIGRETTE
1 1/2 cups olive oil (use less if you want, this makes a lot)
5 TBSP fresh lemon juice
2 TBSP. chopped shallots
2 TBSP. chopped fresh oregano or 1 TBSP. dried
1 TBSP. chopped fresh Italian parsley
2 garlic cloves, minced
3 pounds large russet potatoes, peeled, each cut lengthwise into 6 wedges
1/2 cup chicken stock or canned low-salt chicken broth
Pre-heat oven to 425~. Whisk olive oil, lemon juice, shallots, oregano, parsley and garlic in medium bowl to blend. Season with salt and pepper.
Toss potatoes with 1/2 cup vinaigrette on a heavy large rimmed baking sheet. Reserve remaining vinaigrette for serving. Pour chicken stock around potatoes. Sprinkle potatoes with salt and pepper. Roast potatoes until tender and golden brown, turning occasionally, about 45 minutes. Cool completely. Using metal spatula, loosen potatoes from baking sheet to prevent sticking. (Can be prepared 3 hours ahead. Let stand on baking sheet at room temperature.)
Preheat oven to 425~. Rewarm potatoes until crisp, about 15 minutes. Divide potatoes equally among plates. Drizzle some reserved lemon vinaigrette over potatoes.
Recipe from Bon Appetit
4 comments:
This will be perfect tonight, Lexi. Picked up a Greek salad at Lazy Acres and we'll have it before leftover Bratwurst from last night. Deglazed the Brats pan with a Sherry Vinegarrette last night for a nice sauce, but adding some Pickapeppa tonight and sauteeing some onions. Was thinking of a nice roasted potatoe recipe to accompany and here it is!
I hope you liked the potatoes. Did you find the pickapeppa at Lazy Acres?
Potatoes were great. The chicken broth is a nice touch and the soft center was delicious. Yes, I got the Pickapeppa there, too. It's not so hard to find, but the one I was after (and got) is The Pepper Plant's Hot Pepper Sauce. They've also got a Chunky Garlic one. It's not that hot, but has a distinct flavor. Thanks again.
I'm glad you liked them. I thought the chicken broth really made them tasty. I'm going to try that Pepper Plant Hot Pepper sauce soon.
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