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!
Ingredients:
1/2 c. extra virgin olive oil
3 T. freshly-squeezed lemon juice
1 small shallot, quartered (use regular onion of the same size in a pinch)
1 clove garlic, peeled
2 sprigs fresh oregano, leaves only
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
Method:
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 a rounded 1/2 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 the remaining vinaigrette. Season with salt and garnish with the chopped parsley.
Serves 6.
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