Baked potatoes with lemon vinaigrette sauce
Votes: 2
Time: 50 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Baked potatoes with lemon vinaigrette sauce - detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1.4 kg large russet potatoes, peeled and cut lengthwise into 6 slices
- 1.5 cups olive oil
- 6 tablespoons fresh lemon juice
- 1 large shallot, chopped
- 2 chopped cloves of garlic
- 2 tbsp chopped fresh oregano or 1 tbsp dried
- 1 tablespoon chopped fresh parsley, plus more for garnish
- Salt and ground black pepper
- 1/2 cup chicken broth or canned chicken broth
We recommend
Cooking the dish according to the recipe:
- Preheat oven to 220°C.
In a medium bowl, whisk together the olive oil, lemon juice, shallot, garlic, oregano, and parsley. Season with salt and pepper.
Toss the potatoes with 1/2 cup vinaigrette in a large, heavy rimmed baking sheet. Reserve any remaining vinaigrette. Pour chicken broth over the potatoes and season with salt and pepper. - Bake the potatoes until tender and golden brown, turning occasionally, about 45 minutes. Transfer to a serving dish and drizzle with the remaining vinaigrette sauce and sprinkle with chopped parsley.
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