Greek Potatoes with Lemon Vinaigrette

The other day we were contemplating having lamb burgers for dinner. But I couldn’t think of what to have with them. So, I did what I usually did. I started trolling the Food Network and found this recipe for Greek potatoes with lemon vinaigrette from Chef Bobby Flay that sounded awesome and easy.

I wasn’t disappointed. Neither was you know who. The potatoes were a perfect complement to the lamb burgers, but they’d taste great with other main dishes, too. In fact, the second time I made them, I had some leftover vinaigrette, which I used to marinade pork chops on the grill. Yum.


  • 1 cup extra-virgin olive oil
  • 6 tablespoons fresh lemon juice
  • 1 large shallot, quartered
  • 2 cloves garlic, chopped
  • 4 sprigs oregano, leaves only (or 1 tablespoon dried)
  • 1/4 cup fresh parsley leaves, plus some 1 tablespoon chopped, for serving
  • Kosher salt and freshly ground pepper
  • 3 pounds large russet potatoes, cut lengthwise into wedges (Keep the skins on.)

GreekPotatoSaucePreheat your oven to 425°. Put the olive oil, lemon juice, shallot, garlic, oregano and parsley in a food processor; add 1 teaspoon salt, and pepper to taste. Puree until mostly smooth.

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. Save the remaining vinaigrette. Roast the potatoes until tender and golden, turning occasionally, 45 minutes to 1 hour. Mine took 45 minutes.GreekPotatoesInOven

Transfer the potatoes to a platter and drizzle with some of the remaining vinaigrette. Season with salt and garnish with the chopped parsley. Serve with the remaining vinaigrette on the side.


If you make these for another main dish, let me know. As you know, I’m always on the prowl for cooking ideas.


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