Ingredients

1/4 cup olive oil
1/3 cup freshly squeezed lemon juice
1 tablespoon chopped fresh oregano (or 1 teaspoon dried)
2 tablespoons chopped fresh italian parsley
2 cloves of garlic, minced
salt and pepper
3 russet potatoes
1 cup vegetable stock

Cooking Instructions

Preheat the oven to 400 degrees.

Whisk together the olive oil, lemon juice, oregano, parsley, and garlic. Season with salt and pepper to taste.

Peel the potatoes and cut each into 6 or 8 wedges. Spread the potatoes out evenly on a heavy, rimmed baking sheet and then pour about 3/4 of the vinaigrette over them. Toss to coat the potatoes well. Pour 1/2 cup of the vegetable stock around the potatoes. Roast the potatoes in the oven, turning every 10 minutes to prevent them from sticking and adding more stock as needed, until tender and lightly browned (about 45 minutes to 1 hour). Remove from the oven, drizzle with the remaining vinaigrette, and serve.

Makes 4 servings

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recipe courtesy of elliemay.com