Potatoes with Lemon Vinaigrette

Potatoes with Lemon Vinaigrette


  • 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


  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.