Bobby Flay's Greek Potatoes with Lemon Vinaigrette

1 c. extra-virgin olive oil (preferably Greek)
6 T. fresh lemon juice
1 large shallot, quartered
2 cloves garlic, chopped
4 sprigs oregano, leaves only (or 1 T. dried)
1/4 c. fresh parsley leaves, plus 1 T. chopped, for serving
Kosher salt and freshly ground pepper
3 lbs. large russet potatoes, cut lengthwise into wedges

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

Toss the potatoes with 1/2 c. of the prepared vinaigrette in a large bowl and spread in a single layer on a large rimmed baking sheet. (Reserve the 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 reamaining vinaigrette. Season with salt and garnish with the chopped parsley. Serve with the remaining vinaigrette on the side.

Serves 6.

From Food Network Magazine, April 2013, p. 134.