Roasted Potatoes with Lemon Vinaigrette

Forget the ketchup, this lemony  dressing makes the perfect dip for golden roasted potatoes.


Toss the cut wedges in a few tablespoons of the vinaigrette, then place on a parchment lined baking sheet and bake.


Roasted Potatoes with Lemon Vinaigrette
Prep time:
Cook time:
Total time:
Serves: 4
Use rutabaga in place of potatoes for a low carb option.
  • 4 russet potatoes (about 2 lbs), cut into wedges
  • Lemon zest
  • ½ cup olive oil
  • 1 lemon, juiced (3 Tbsp lemon juice)
  • 1 shallot, chopped
  • 1 cloves garlic, chopped
  • ½ Tbsp dried oregano
  • ¼ cup fresh parsley
  1. For the vinaigrette, in a blender of food processor, combine all the ingredients and puree until smooth and emulsified. Season to taste wit salt and pepper.
  2. In a large bowl, toss the potatoes with a few tablespoons of the vinaigrette, then place on a rimmed parchment lined baking sheet .
  3. Bake at 425°F for 45 minutes, or until tender, turning occasionally to brown all sides.
  4. To serve, sprinkle with lemon zest and some of the vinaigrette - pouring rest into a dish for dipping.



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