Eeeeeee! Last night I made a new recipe from The Food Network magazine, and it was so fantastic! It's a great end-of-winter dish, and finally something new with potatoes. Note that the vinaigrette that the potatoes are tossed in is so yummy I would be perfectly happy using it as dressing for a green salad. Make it and see what you think!
1 c. extra virgin olive oil
6 T. freshly-squeezed lemon juice
1 large shallot, quartered (use a regular onion of the same size in a pinch)
2 cloves garlic
4 sprigs fresh oregano, leaves only (or 1 T. dried)
1/4 c. fresh parsley leaves, plus 1 T. chopped fresh parsley for serving
salt and freshly-ground black pepper
3 lbs. large russet potatoes, cut lengthwise into wedges
Preheat the oven to 425 degress F.
Put the olive oil, lemon juice, shallot, garlic, oregano, and 1/4 c. fresh parsley into a food processor. Add 1 t. salt and freshly-ground black pepper to taste. Purée until mostly smooth.
Toss the potatoes with 1/2 c. of the prepared vinaigrette in a large bowl until wedges are coated. Arrange potatoes in a single layer on a large rimmed baking sheet. Reserve the remaining vinaigrette.
Roast the potatoes until tender and golden, turning occasionally, 45 - 60 minutes.
Transfer the potatoes to a platter and drizzle with some of the remaining vinaigrette. Season with salt and garnish with the chopped parsley. Serve with the remaining vinaigrette on the side or save it for your next green salad.