Ingredients: 1 cup extra virgin olive oil 6 tablespoons fresh lemon juice 1 large shallot, chopped 2 cloves chopped garlic 4 sprigs oregano, leaves ¼ cup chopped parsley leaves kosher salt and pepper 3 lbs large russet potatoes cut lengthwise into wedges
Directions: Step 1: Preheat the oven to 425 degrees. Put the olive oil, lemon juice, shallots, garlic, oregano and parsley in a food processor and add 1 teaspoon salt and pepper to taste. Puree until mostly smooth. Step 2: Toss the potatoes with ½ cup of the prepared vinaigrette in a large bowl and toss. Next spread a single layer on a large foil-rimmed baking sheet. Place the potatoes in the oven turning them occasionally, and cook for about 45 minutes. Step 3: Transfer the potatoes to a platter and drizzle with the remaining vinaigrette. Season with salt and pepper and top with chopped parsley.
