Boistfort Valley Farm
Community Supported Recipe Box

Greek Potatoes with Lemon Vinaigrette


  • 2/3 cups olive oil
  • 5 tablespoons fresh lemon juice
  • 2 Tbsp chopped shallots
  • 2 Tbsp chopped fresh oregano
  • 1 Tbsp chopped fresh Italian parsley
  • 2 garlic cloves, minced
  • 3 pounds large russet potatoes, peeled, each cut lengthwise into 6 wedges
  • 1/2 cup chicken stock or canned low-salt chicken broth


dish: side
season: spring

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

Toss potatoes with 1/2 cup vinaigrette on heavy large rimmed baking sheet. Reserve remaining vinaigrette for serving. Pour chicken stock around potatoes. Sprinkle potatoes with salt and pepper. Roast potatoes until tender and golden brown, turning occasionally, about 45 minutes. Cool completely.

Adapted from Bon Appétit, September 2000, Original recipe from Kokkari, San Francisco, CA