Roasted Greek Potatoes

Oh how I love a great potato dish.  I would eat them at every meal, but then I wouldn’t have anything to look forward to!

I like, no better make that love, potatoes for breakfast.  Homestyle, hashbrowns, pancakes and now, Roasted Greek Potatoes.

I have a favorite Greek restaurant that I go to, not often enough, that makes wonderful roasted potatoes.

So being the food junky I am, I started studying this dish: dissecting the ingredients I could see and taste.
After much taste testing, aha, what a difficult chore that was!

I have come up with a very close reproduction, to my taste buds at least, of my favorite Greek roasted potatoes.
The key ingredients, beside the garlic and shallot, are the herbs used.  In my opinion, you cannot go wrong with garlic and oregano!
The aroma alone makes my taste buds perk up; I mean who can resist the great smell of shallots, garlic and oregano sizzling together?  Not I!

I have to confess:  once these babies cooled off, I just stood right there with fork in hand and ate them out of the baking sheet!  Would have been so embarassing if anyone had seen me.

I am going to have to take these to my next get together requiring food.

So try these for breakfast, lunch, supper or in between.

5.0 from 2 reviews

Roasted Greek Potatoes

 

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Author: lets be yummy

Ingredients

• 1 cup olive oil
• 4 tablespoons fresh lemon juice
• 1 shallot, chopped
• 2 cloves garlic, chopped
• 1 tablespoon dried oregano
• 2 teaspoon dried parsley
• salt and pepper to taste
• 2 pounds large russet potatoes, cleaned and cut lengthwise into wedges
• vegetable broth

Instructions

1. Preheat oven to 425 degrees F.
2. Whisk olive oil, lemon juice, shallots, garlic, oregano, and parsley in a medium bowl to blend; season with salt and pepper.
3. Toss potatoes with ½ cup vinaigrette on a heavy, large, rimmed baking sheet. Reserve the remaining vinaigrette. Pour enough vegetable broth in bottom of dish to just cover the bottom, add 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.

3.2.2265