When I made Greek-style pan-fried porgy a few weeks ago, I decided to stick with the Greek theme for one of the sides. On a whim, I googled “Greek potatoes” and found this recipe from Bobby Flay. I ended up sautéing turnip greens with onion and garlic for my other side—nothing Greek about that one.
Bobby Flay is one TV chef I really like. I know he’s all over the place with lots of shows but he has the chops. I love his cooking style–the way he combines flavors and ingredients. He’s a real cook and chef, not just a TV personality.
This Greek potatoes recipe was really easy to put together. It was like a blast of summer with its bright herb and lemon flavors. I ate the leftovers cold the next day and they were equally as good so I’m thinking this would make a good potato salad in the summer if you added some other ingredients like asparagus, red bell pepper and/or broccoli.
Greek Potatoes with Lemon-Herb Vinaigrette
You’ll need a small bowl, large rimmed baking sheet and a serving bowl.
- 3 tablespoons + 3 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 3 tablespoons minced shallot
- 1 clove garlic, minced
- 2 tablespoons chopped fresh oregano
- 2 tablespoons chopped fresh dill
- Salt and freshly ground black pepper
- 1 pounds potatoes, cut into wedges – the original recipe called for russet, but I used red skin and I bet Yukon gold would be delicious too
- 3 tablespoons chicken broth
Preheat oven to 425 F. In a bowl, whisk together the oil, lemon juice, shallots, garlic, oregano and dill. Season with salt and pepper.
Toss the potatoes with 3 tablespoons of the oil/lemon mixture (vinaigrette) on a baking sheet. Reserve the remaining vinaigrette. Drizzle chicken broth on potatoes and season with salt and pepper.
Roast the potatoes until they’re tender and golden brown, turning occasionally, about 45 minutes. Transfer to a serving bowl and drizzle with the remaining vinaigrette.
Original recipe: Greek Potatoes with Lemon Vinaigrette, Bobby Flay, Food Network