Roasted Greek Potatoes

• Vegan
• Gluten free

• Produce

  • 2 cloves Garlic
  • 1 tbsp Oregano, dried
  • 2 tsp Parsley, dried
  • 2 lbs Russet potatoes, large
  • 1 Shallot

• Canned Goods

  • 1 Vegetable broth

• Condiments

  • 4 tbsp Lemon juice, fresh

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 1 cup Olive oil

Found on letsbeyummy.com

Ingredients

• 1 cup olive oil
• 4 tablespoons fresh lemon juice
• 1 shallot, chopped
• 2 cloves garlic, chopped
• 1 tablespoon dried oregano
• 2 teaspoon dried parsley
• salt and pepper to taste
• 2 pounds large russet potatoes, cleaned and cut lengthwise into wedges
• vegetable broth

Directions

• 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 ½ cup vinaigrette on a heavy, large, rimmed baking sheet. Reserve the remaining vinaigrette. Pour enough vegetable broth in bottom of dish to just cover the bottom, add 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.