'Greek Potatoes with Lemon Vinaigrette'

Recipe from: recipegirl.com

Ingredients:

-3/4 cup extra-virgin olive oil

-5 tbs lemon juice, freshly squeezed

-1 tbs fresh Italian parsley chopped

-2 tbs shallots chopped

-2 tbs fresh oregano chopped

-2 garlic cloves minced

-salt & pepper to taste 

-3 pounds red potatoes, each potato cut length wise into 6 wedges

-1/2 cup chicken broth, low sodium 

Directions:

1. Preheat oven to 425 F. Whisk olive oil, lemon juice, shallots, oregano, parsley, & garlic in medium bowl to blend. Season vinaigrette with salt & pepper. 

2. Toss potatoes with 1/2 cup vinaigrette on heavy large rimmed baking sheet. Reserve remaining vinaigrette for serving. Pour chicken broth around potatoes. Sprinkle potatoes with salt & pepper. Roast potatoes until tender & golden brown, turning occasionally, about 45 min. Cool completely. Using metal spatula, loosen potatoes from baking sheet to prevent sticking. 

3. Preheat oven to 425 F. Rewarm potatoes until crisp about 15 min. Divide potatoes equally among plates. Drizzle some reserved vinaigrette over potatoes. 

My husband loves potatoes so these were an obvious hit! They went so well with the chicken gyros I made!