Potatoes with Lemon Vinaigrette

Ingredients:

• 1 cup extra virgin olive oil

• 6 Tbsp fresh lemon juice

• 1 large shallot, quartered

• 2 cloves garlic, chopped

• 1 Tbsp dried oregano

• 1/4 cup fresh parsley leaves, plus 1 Tbsp chopped, for garnish

• Salt & freshly ground black pepper

• 3 lbs. large russet potatoes, cut lengthwise into wedges

Directions:

1. Preheat oven to 425 degrees F.

2. Place the first six ingredients in a food processor.

3.  Add 1 tsp salt, and pepper to taste.  Puree until mostly smooth.

4. Toss the potatoes with 1/2 cup of the prepared vinaigrette in a large bowl and spread in a single layer on a large rimmed baking sheet (Reserve the remaining vinaigrette).

5.   Roast the potatoes until tender and golden, turning occasionally, 45 minutes to 1 hour.

6. Transfer the potatoes to a platter and drizzle with some of the remaining vinaigrette.

7.  Season with salt and garnish with the chopped parsley.

8. Serve with the remaining vinaigrette on the side.