Okay guys, so I’ve posted a lot of sweet stuff lately (popsicles, scones, muffins, granola, cookies) so it’s about time I share with you a savory recipe to break that pattern. Not that there is anything wrong with sweet recipes but you’re probably starting to think that’s all I eat!
I came upon this recipe while reading one of the many cook magazines (Food Network Magazine) I collect and knew right away that I had to make it. The fact is that I couldn’t stop thinking about them. I knew from reading the ingredients that it would be good one. Can you tell right away when a recipe is going to be good just by reading the ingredients? Well, I think my “radar” failed yesterday when I made a crabcakes recipe from another magazine and all we could taste was the dijon mustard! Never again will I trust a recipe that contains so much dijon mustard lol! Okay, let’s move on shall we?
The vinaigrette that the potatoes are coated and roasted with is so good that you may want to use it on your salads. I made these potatoes to go with skillet chicken and it was the perfect combination. Seriously guys, make these potatoes for your family, your friends or even just yourself. They’re so good!
- ½ cup extra-virgin olive oil
- 3 tablespoons fresh lemon juice
- ½ large shallot, cut in half
- 1 clove garlic, chopped
- ½ tablespoon dry oregano
- 2 tablespoons fresh flat parsley leaves
- kosher salt & pepper
- 2 large russet potatoes, cut lengthwise into wedges
- Preheat oven to 400 degrees
- In a food processor add the olive oil, lemon juice, shallot, garlic, oregano and parsley.
- Add about ½ teaspoon of salt and pepper to taste.
- Puree until you achieve a smooth consistency.
- In a large bowl, add the potatoes with ¼ cup of the prepared vinaigrette and toss until the potatoes are coated.
- Reserve the remaining vinaigrette.
- Arrange the potatoes in a single layer on a large baking sheet.
- Roast the potatoes until tender inside but crispy and golden on the outside. About 45 minutes to 1 hour. Turn the potatoes half way thru the roasting process.
- Transfer the potatoes to a platter and drizzle with some of the remaining vinaigrette.
- (recipe adapted from Bobby Flay)