Sweetnicks on http://sweetnicks.blogspot.com/ has an event called ARF/5-A-Day Tuesday Roundup. What are ARF's you say?? Why Antioxidant Rich Foods. To use her own words this roundup is her way of keeping healthy eating in check. Every Tuesday food bloggers who make a recipe that includes ARF's can be included in the round up.This recipe I would like to submit comes from the Food Network. Those of you who know me know that I love all things Greek. This recipe uses russet potatoes which are high in ARF's. It is not the traditional method of cooking Greek potatoes...but it sure is delicious!!!!!
**Greek Potatoes with Lemon Vinaigrette**
1 cup olive oil
6 T fresh lemon juice
1 large shallot, chopped
2 cloves garlic, chopped
2 T chopped fresh oregano, or 1 T dried
1 T chopped fresh Italian parsley, plus more for garnish
salt and freshly ground black pepper
3 lbs large russet potatoes, cleaned, each cut lengthwise into 6 wedges
1/2 cup low-sodium chicken broth
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Preheat oven to 425F.
Whisk olive oil, lemon juice, shallots, garlic, oregano, and parsley in a medium bowl to blend; season with salt and pepper.
Toss potatoes with 1/2 cup vinaigrette in a large bowl. Place singly on a heavy, large, rimmed baking sheet. Reserve the remaining vinaigrette. Pour chicken stock around potatoes and season potatoes with salt and pepper. Roast potatoes until tender and golden brown, turning occasionally, about 45 minutes. Transfer to a serving platter and drizzle with the remaining vinaigrette and more chopped parsley. Toss.
Serves 4
