Greek Potatoes with Lemon Vinaigrette
- 3/4 cup extra-virgin olive oil
- 5 Tablespoons lemon juice, freshly squeezed
- 2 Tablespoons shallots, chopped
- 2 Tablespoons fresh oregano, chopped
- 1 Tablespoon fresh Italian parsley, chopped
- 2 cloves garlic, minced
- salt and pepper, to taste
- 3 pounds red potatoeseach potato cut lengthwise into 6 wedges
- 1/2 cup chicken broth, low sodium
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Garlic (2 cloves)
- Italian parsley, fresh (1 Tablespoon)
- Oregano, fresh (2 Tablespoons)
- Potatoeseach potato, red (3 pounds)
- Shallots (2 Tablespoons)
- Canned Goods
Chicken broth, low sodium (1/2 cup)
- Cooking & Baking
- Olive oil, extra-virgin (3/4 cup)
- Salt and pepper (1)
- Drinks
- Lemon juice, freshly squeezed (5 Tablespoons)
Preparation
Read recipe preparation on recipegirl.com
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Recipe Stats
Published March 3, 2007 (5 years ago).
11 people saved this recipe.
