Greek Potatoes With Lemon Vinaigrette
Ingredients
- 1 cup extra-virgin olive oil (preferably Greek)
- 6 tablespoons fresh lemon juice
- 1 large shallot, quartered
- 2 cloves garlic, chopped
- 4 sprigs oregano, leaves only (or 1 tablespoon dried)
- 1/4 cup fresh parsley leaves, plus 1 tablespoon chopped, for serving
- Kosher salt and freshly ground pepper
- 3 pounds large russet potatoes, cut lengthwise into wedges
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