Wednesday, May 1, 2013

Greek Potatoes

This month my food blog is celebrating its one year anniversary and in celebration I am going to attempt three posts. I have chosen to challenge myself by trying to stick to a theme, the first being something savory, followed by something sweet, and then the finale will be a dish that combines the two contrasting flavors. For my first challenge I decided to attack the pantry and see what needed to be used and how it could be turned into something fabulous. The great thing about potatoes is that they are the perfect vessel for new flavors. Being able to disguise something new inside such a familiar shell can allow you to introduce your family to different culinary delights from other cultures. The Greek potatoes can be described as just that; they are crunchy roasted potatoes with a simple sauce which can be used in so many variations. It can work well as a salad dressing or a marinade for chicken or pork.

Greek Potatoes

  • 1 cup olive oil
  • 6 tbsp. fresh lemon juice
  • 1 large shallot, quartered
  • 2 cloves garlic, quartered
  • 1 tbsp. dried oregano
  • 3 lbs. Yukon gold potatoes
Preheat the oven to 425 degrees. Combine all of the ingredients sans the potatoes into a food processor, I won't tell anyone that you cheated out of mincing that garlic either! Add salt and pepper to taste and slice the potatoes into wedges. Toss half of the vinaigrette with the potatoes in a large bowl and spread them in a single layer on a baking sheet. Bake for 40-45 minutes. Save some of the sauce to top the wedges with after they get out of the oven. 
Had to make some of them extra crispy for my picky Mom, after all it is going to be Mother's Day soon, should probably start sucking up to her now.

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