Monday, September 12, 2011

Roasted Potatoes with Lemon Vinaigrette

I love potatoes  just about any way you slice it, dice it, mash it or fry it. I'll eat them!
This is one of my favorite ways to prepare them.

Roasted Potatoes with Lemon Vinaigrette

2-3# potatoes I like the small yukon gold the best but red skins are fine too.Cut lengthwise into wedges. Leave skins on if desired.
1/3 cup olive oil or canola oil. I use some of each.
4 Tbsp. lemon juice
1 Tbsp. finely minced onions
1/8-1/4 tsp. oregano
1 tsp. parsley
1/2 tsp finely chopped garlic. Or more if you really like garlic.
1/2 cup chick broth reserved
salt and pepper
Heat oven to 400. Whisk oil, lemon juice,onions, oregano,parsley and garlic to blend.
Put potatoes in a ziplock bag and pour the vinaigrette over and toss it around till covered. Pour into baking dish. Pour chicken broth around the potatoes. Sprinkle with salt and pepper.
Bake 50-60 mins. until fork tender stirring occasionally.
printable recipe

1 comment:

  1. They look absolutely delicious, a perfect Autumn side dish!