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

Marla Hingley
Use rutabaga in place of potatoes for a low carb option.
Prep Time 10 mins
Cook Time 45 mins
Total Time 55 mins
Servings 4


  • 4 russet potatoes about 2 lbs, cut into wedges
  • Lemon zest


  • 1/2 cup olive oil
  • 1 lemon juiced (3 Tbsp lemon juice)
  • 1 shallot chopped
  • 1 cloves garlic chopped
  • 1/2 Tbsp dried oregano
  • ¼ cup fresh parsley


  • 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.
  • In a large bowl, toss the potatoes with a few tablespoons of the vinaigrette, then place on a rimmed parchment lined baking sheet .
  • Bake at 425°F for 45 minutes, or until tender, turning occasionally to brown all sides.
  • To serve, sprinkle with lemon zest and some of the vinaigrette - pouring rest into a dish for dipping.
Tried this recipe?Let us know how it was!
See also
Oven-Cooked Bacon


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