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…
Baked Fries with Lemon Vinaigrette
- 1 cup olive oil
- 6 tbsp freshly squeezed lemon juice
- 1 shallot, chopped
- 2 garlic cloves, chopped
- 2 tbsp fresh oregano , leaves only
- 3 lb potatoes
- 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.