I served these as a side dish last night. I made the vinaigrette ahead of time, and when I tasted it, I thought “not so great.” But when I served it with the potatoes…GREAT! The potatoes started burning about 15 minutes into their cooking time, so I turned it down to 350 (the oil was also setting off our smoke detector!). I ended up cooking the for 45 minutes. These potatoes were wonderful, and the lemon vinaigrette makes them even better. Yay for Flay!
Bobby Flay’s Greek Potatoes with Lemon Vinaigrette
(Food Network magazine, April 2013)
time needed: 1 hour
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 (I used vegetarian chicken stock)
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.