I have made oven baked potato wedges dozens of times but I usually only add a little seasoning and olive oil. It never occurred to me to flavor them with lemon. But when I saw this recipe in my latest issue of Food Network Magazine, I knew i’d love it. I pretty much love all potatoes. I can’t really think of a potato dish that I don’t like. Well, I guess potato salad. But, I do like this version. Which reminds me, I need to make some of that soon! If it was acceptable to live on potatoes, I would. Seriously, i’m not sure there is anyone else in the whole world that loves potatoes as much as I do. Well, potatoes and chocolate. Those are like my go-to comfort foods.
These potatoes were so simple to make. The hardest part is that it takes 1 hour in the oven. For me these are more of a weekend treat than a weeknight side. I try to get dinner made as quickly as possible after work so 1 hour is kind of a stretch. But I will say, I reheated the leftovers in the oven the next night and they turned out just as good. Not soggy at all. I think these will go great with all the grilled foods I plan to make this summer! If only it would stop raining…
Here is what you’ll need
Cut the potatoes into wedges
Combine the ingredients for the vinaigrette
Process until smooth
Coat the potatoes with half of the vinaigrette
Place potatoes on a single layer on a parchment lined baking sheet and bake
These would go great with juicy grilled burgers this summer
Ingredients
1 cup olive oil
6 tablespoons freshly squeezed lemon juice
1 shallot, chopped
2 garlic cloves, chopped
2 tablespoons fresh oregano , leaves only
salt
pepper
3 pounds potatoes
Directions
Preheat the oven to 425 degrees F. Cut the potatoes into wedges. Try to cute them evenly so that they cook evenly. Combine the olive oil, lemon juice shallot, garlic and a pinch of salt and pepper into a food process. Process until smooth. Place the potato wedges and half of the vinaigrette into a bowl. Coat the potatoes and transfer to a parchment lined baking sheet. Make sure they are in a single layer. Reserve the rest of the vinaigrette. Bake the potatoes for 1 hour, turning each wedge halfway through. Once brown, sprinkle with a little more salt. Serve with the remaining vinaigrette for dipping.
Source: Bobby Flay, Food Network Magazine
