Potatoes with Lemon Vinaigrette


  • 1 C The Olive Grove’s Rosemary or Milanese Gremolata Olive Oil
  • 6 T The Olive Grove’s Sicilian Lemon Balsamic Vinegar
  • 1 Shallot, large, quartered
  • 2 cloves Garlic, chopped
  • 4 sprigs Oregano, leaves only (or 1 T dried)
  • 1/4 C + 1 T Parsley leaves, fresh
  • Sea Salt and Ground black pepper
  • 3 lbs Russet potatoes, cut lengthwise into wedges


Preheat oven to 425 degrees. Put the olive oil, balsamic, shallot, garlic, oregano and parsley in a food processor; add 1t salt and pepper to taste. Puree until mostly smooth.

Toss the potatoes with 1/2 C of the vinaigrette in a large bowl and spread in a single layer on a large rimmed baking sheet. Reserve remaining vinaigrette. Roast the potatoes until tender and golden, turning occasionally, 45 minutes to 1 hour.

Transfer the potatoes to a platter and drizzle with some of the remaining vinaigrette. Season with salt and garnish with the chopped parsley. Serve with the remaining vinaigrette on the side.

Makes 6 servings.