From the wonderfully organized recipe index to the beautifully shot meals I have a great sense of joy when I open up my mailbox and there is a new issue of Food Network Magazine. I am bad about looking at all of the recipes with good intention of one day serving them to my family but in reality I just ended up with stacks of magazines. As of recent I have decided that when I get inspired by something I see I rip it out and add it to the ever-growing pile of recipes. With that said, I adapted this recipe from Bobby Flay’s Greek Potatoes with Lemon Vinaigrette recipe inside the April 2013 issue of Food Network Magazine.
I paired this side with the Black Bean & Quinoa Burgers for two reasons. One, you need fries with burgers. Two, I could prepare them the night before. Since they are baked they don’t have that greasy fried food taste but are full of flavor.
What you need:
6 medium Yukon Golden Potatoes (you could do more or less to fit your needs)
1 cup extra-virgin olive oil
5 tablespoons fresh lemon juice or lemon concentrate if you don’t have fresh lemons
2 garlic cloves
4 teaspoons dried oregano
1/4 cup fresh parsley
Salt and Pepper to taste
How it comes to life:
Cut the potatoes up into wedge-shaped pieces. Don’t make them too thick so they cook through. After rinsing the potatoes I put them in a large pot of water and set them in the refrigerator over night so that when I got home from work they were ready to go. Putting them in the refrigerator is not necessary if you are going to cook them the same night. NOTE: Putting potatoes covered in water in the refrigerator keeps the potatoes from turning brown.
Preheat the oven to 425. Remove the potatoes from the refrigerator, drain the water, and dry the potatoes off. Place them in a large bowl.
Place the olive oil, lemon juice, shallot, garlic, oregano and parsley into a food processor. Pulse until you have a delicious smooth sauce.
Pour half of the sauce mixture onto the potatoes and stir until the potatoes are lightly coated. Evenly spread the potatoes onto a greased cookie sheet. Roast the potatoes for approximately an hour turning a few times to get both sides golden brown. If you like crispier fries cook them longer. If you like them soft it may take less than an hour. Salt and pepper as desired. NOTE: Make sure you carefully flip the potatoes so that they do not fall apart.
Divide potatoes onto serving plates and then drizzle with the leftover sauce.