Tag: greek style potatoes

FUN

Simply Satisfying – Greek Potatoes with Lemon Vinaigrette

  greek1This is a *Bobby Flay recipe

Serves six

1 cup extra-virgin olive oil (preferably Greek)

6 Tbsp. fresh lemon juice

1 large shallot, quartered

2 cloves of garlic, chopped

4 sprigs oregano, leaves only (or 1 Tbsp. dried)

¼ cup fresh parsley leaves, plus 1 Tbsp. chopped, for serving

Kosher salt and fresh ground pepper

3 pounds large russet potatoes, cut lengthwise into wedges.

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

Toss the potatoes with ½ cup 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 remaining vinaigrette.  Season with salt and garnish with the chopped parsley.

Serve with the remaining vinaigrette on the side.

* Bobby BIO:

Bobby Flay is always busy with his hit Food Network shows: Barbecue Addiction, Throwdown, Boy Meets Grill and Food Network Star.

Bobby discovered his culinary identity at the age of 17, working as a cook at the famed theatre district haunt Joe Allen’s. The job had been arranged by his father, who was a partner in the restaurant. After a short time, Joe Allen himself became so impressed by Bobby’s talents that he paid the young cook’s tuition to the French Culinary Institute.

Following his graduation in 1984, Bobby worked with restaurateur/owner Jonathan Waxman at Buds and Jams, where he first discovered the sweet heat of Southwestern ingredients. It was at these burgeoning restaurants that he met other icons of the era – Wolfgang Puck, Jeremiah Tower — whom he credits with spawning an entire generation of chefs. After Jams, Bobby debuted as Executive Chef at the East Village’s Miracle Grill, where he caught the attention of restaurateur Jerome Kretchmer. Kretchmer offered the 25-year-old the opportunity to create his own sensation at Mesa Grill, which opened in 1991.
Bobby brought his unique amalgam of innovative food and inviting hospitality to Las Vegas with the 2004 opening of Mesa Grill at the legendary Caesars Palace. The city’s upbeat urban energy provides an ideal backdrop for Mesa Grill’s lively cuisine. In March 2007, Bobby brought Mesa Grill to The Cove Atlantis in Paradise Island, Bahamas, and in July 2008, opened his first Bobby’s Burger Palace (BBP) in Long Island.