Best Greek Potatoes With Lemon Vinaigrette Recipes

Greek Potatoes with Lemon Vinaigrette image

Provided by Bobby Flay

Time 50m

Yield 4 servings

Number Of Ingredients 9

1 1/2 cups olive oil
6 tablespoons fresh lemon juice
1 large shallot, chopped
2 cloves garlic, chopped
2 tablespoons chopped fresh oregano, or 1 tablespoon dried
1 tablespoon chopped fresh Italian parsley, plus more for garnish
Salt and freshly ground black pepper
3 pounds large russet potatoes, cleaned, each cut lengthwise into 6 wedges
1/2 cup chicken stock or canned low-sodium chicken broth

Steps:

Preheat oven to 425 degrees F.
Whisk olive oil, lemon juice, shallots, garlic, oregano, and parsley in a medium bowl to blend; season with salt and pepper.
Toss potatoes with 1/2 cup vinaigrette on a heavy, large, rimmed baking sheet. Reserve the remaining vinaigrette. Pour chicken stock around potatoes and season potatoes with salt and pepper. Roast potatoes until tender and golden brown, turning occasionally, about 45 minutes. Transfer to a serving platter and drizzle with the remaining vinaigrette and more chopped parsley.

Greek Potatoes With Lemon Vinaigrette image

Provided by Bobby Flay

Categories side-dish

Time 1h

Yield 6 servings

Number Of Ingredients 8

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)
1/4 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

Steps:

Preheat the oven to 425 degrees 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 1/2 cup of the prepared vinaigrette in a large bowl and spread in a single layer on a large rimmed baking sheet. (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.

Lemony Greek Potatoes image

Provided by Anne Burrell

Categories side-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 7

Kosher salt
2 lemons
6 cloves garlic, 4 whole, 2 finely chopped
4 to 6 Yukon gold potatoes, cut into thirds or quarters depending on the size
Olive oil, for the pan
Crushed red pepper, as needed
1 small bunch fresh oregano, stems removed, roughly chopped

Steps:

To a large pot of cool water, add 3 large pinches of salt. Slice a lemon in half and squeeze the juice into the water. Add the squeezed lemon halves and the 4 whole cloves of garlic. Add the potatoes and bring the water to a boil; boil lightly until the potatoes are fork-tender, 15 to 20 minutes. Drain the potatoes completely, allowing as much liquid as possible to drain off. Cool to room temperature.
Meanwhile, heat a large pan over medium-high heat and add olive oil to generously coat. Add the chopped garlic and saute until it just begins to soften but does not brown, 2 to 3 minutes. Add the potatoes cut-sides down in an even layer (you may have to do these in batches in order to not crowd the pan). Cook, flipping as necessary, until brown and crispy on all sides, about 8 minutes. Season with salt and red pepper. Add the oregano and the juice and zest from the remaining lemon. Stir to coat completely. Remove from the heat and serve!

Greek Potatoes with Lemon Vinaigrette image

Yield Makes 4 servings

Number Of Ingredients 8

1 1/2 cups olive oil
5 tablespoons fresh lemon juice
2 tablespoons chopped shallots
2 tablespoons chopped fresh oregano or 1 tablespoon dried
1 tablespoon chopped fresh Italian parsley
2 garlic cloves, minced
3 pounds large russet potatoes, peeled, each cut lengthwise into 6 wedges
1/2 cup chicken stock or canned low-salt chicken broth

Steps:

Preheat oven to 425°F. Whisk olive oil, lemon juice, shallots, oregano, parsley and garlic in medium bowl to blend. Season vinaigrette with salt and pepper.
Toss potatoes with 1/2 cup vinaigrette on heavy large rimmed baking sheet. Reserve remaining vinaigrette for serving. Pour chicken stock around potatoes. Sprinkle potatoes with salt and pepper. Roast potatoes until tender and golden brown, turning occasionally, about 45 minutes. Cool completely. Using metal spatula, loosen potatoes from baking sheet to prevent sticking. (Can be prepared 3 hours ahead. Let stand on baking sheet at room temperature.)
Preheat oven to 425°F. Rewarm potatoes until crisp, about 15 minutes. Divide potatoes equally among plates. Drizzle some reserved lemon vinaigrette over potatoes.