I love nearly all potato dishes, but Greek-style roasted potatoes, with their lemony flavor and soft texture, are certainly among my favorites. The first time I tried potatoes cooked this way was in a little Greek restaurant in Victoria, B. C. They were served on a huge platter with many other irresistible Greek specialties. I make these almost every time I make Greek food and sometimes as a side dish with non-Greek meals as well. Although they have a fairly long cooking time, they are quite simple to make and require only a small number of basic ingredients. They can also easily be made ahead of time and reheated (see "Some Tips" below). You may want to make a double batch because leftovers make suberb breakfast potatoes!
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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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This dish can easily be made ahead of time. When the potatoes are just cooked through, remove them from the oven and let stand at room temperature for up to 3 hours. Before serving, rewarm the potatoes in a 425 degree oven for 15 minutes. Drizzle with the remaining vinaigrette and serve.

For a stronger lemon flavor, try adding some lemon zest to the vinaigrette.

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