Lemon Greek Potatoes

• 1 cup extra-virgin olive oil (preferably Greek)
• 6 tablespoons fresh lemon juice
• 1 large shallot, quartered
• 2 cloves garlic, chopped
• 4 sprigs oregano, leaves only (or 1 tablespoon dried)
• ¼ cup fresh parsley leaves, plus
• 1 tablespoon chopped, for serving
• Kosher salt and freshly ground pepper
• 3 pounds large russet potatoes, cut lengthwise into wedges

Instructions

1. Preheat the oven to 425°F. Put the olive oil, lemon juice, shallot, garlic, oregano and parsley in a food processor; add 1 teaspoon salt, and pepper to taste. Puree until mostly smooth.
2. Toss the potatoes with ½ cup of the prepared vinaigrette in a large bowl and spread in a single layer in 12 ½” skillet (reserve the remaining vinaigrette). Roast the potatoes until tender and golden, turning occasionally, 45 minutes to 1 hour.
3. 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.