Recipe: Greek Fries
3lbs Russet potatoes cut lengthwise into wedges
1 ½ cups fresh lemon juice
2 small shallots, rough chopped
4 garlic cloves, rough chopped
1 Tbs dried oregano
6 Tbs fresh chopped parsley, divided
1 cup extra virgin olive oil
Fresh ground pepper
Preheat oven to 425 degrees.
Line a sheet pan with foil and parchment paper.
Place the 3lbs of Russet potatoes cut lengthwise into wedges into a large bowl.
In a food processor, add the fresh squeezed lemon juice, chopped shallots, chopped garlic, oregano and only 4 Tbs of the chopped parsley.
Add about ½ teaspoon of kosher salt and ½ teaspoon of fresh ground pepper.
Run the processor until chopped finely.
With the processor running add the 1 cup of extra virgin olive oil until the vinaigrette is prepared.
Use only ½ to ¾ of a cup of the vinaigrette mixture and pour it over the potato wedges.
RESERVE the remaining vinaigrette for serving.
Toss the potatoes coating the potatoes well in the vinaigrette mixture.
Then place the coated potatoes in a single file row across the prepared half sheet pan.
Liberally salt and pepper the potato wedges on both sides and place in the oven to roast for 50 to 60 minutes until they are crisp.
Once the potatoes are crispy, transfer to a serving platter, garnish with the remaining 2 Tbs of fresh chopped parsley and drizzle the remaining vinaigrette table side upon serving.
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