Directions:
- Preheat the oven to 425 degrees F. Put the olive oil, lemon juice, shallot, garlic, oregano and parsley in a food processor; add 1 teaspoon salt, and pepper to taste. Puree until mostly smooth.
- Toss the potatoes with 1/2 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.
- Photograph by Yunhee Kim
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 593.61 Kcal (2485 kJ) | ||
| Calories from fat | 355.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 39.49g | 61% | |
|---|---|---|---|
| Sodium | 37.38mg | 2% | |
| Potassium | 1370.89mg | 29% | |
| Total Carbs | 53.76g | 18% | |
| Sugars | 4.78g | 19% | |
| Dietary Fiber | 5.6g | 22% | |
| Protein | 7.73g | 15% | |
| Vitamin C | 29.7mg | 50% | |
| Iron | 2.9mg | 16% | |
| Calcium | 64.2mg | 6% | |
| Amount Per 100 g | |||
| Calories | 191.22 Kcal (801 kJ) | ||
| Calories from fat | 114.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.72g | 61% | |
|---|---|---|---|
| Sodium | 12.04mg | 2% | |
| Potassium | 441.61mg | 29% | |
| Total Carbs | 17.32g | 18% | |
| Sugars | 1.54g | 19% | |
| Dietary Fiber | 1.8g | 22% | |
| Protein | 2.49g | 15% | |
| Vitamin C | 9.6mg | 50% | |
| Iron | 0.9mg | 16% | |
| Calcium | 20.7mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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