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
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.
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.
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.
50+ Quick & Easy Recipes
Inspired by Celebrity Chef Daniel Green
Quick & easy to make
No experience needed
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