Lunch: Greek Potatoes with Lemon Vinaigrette

This recipe includes superfoods such as:

Lemon

Health benefits of Greek Potatoes with Lemon Vinaigrette

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form.

Ingredients

1 1/2 cups olive oil
5 tablespoons fresh lemon juice
2 tablespoons chopped shallots
2 tablespoons chopped fresh oregano or 1 tablespoon dried
1 tablespoon chopped fresh Italian parsley
2 garlic cloves, minced
3 pounds large russet potatoes, peeled, each cut lengthwise into 6 wedges
1/2 cup chicken stock or canned low-salt chicken broth

Instructions

Preheat oven to 425 °F. Whisk olive oil, lemon juice, shallots, oregano, parsley and garlic in medium bowl to blend. Season vinaigrette with salt and pepper.
Toss potatoes with 1/2 cup vinaigrette on heavy large rimmed baking sheet. Reserve remaining vinaigrette for serving. Pour chicken stock around potatoes. Sprinkle potatoes with salt and pepper. Roast potatoes until tender and golden brown, turning occasionally, about 45 minutes. Cool completely. Using metal spatula, loosen potatoes from baking sheet to prevent sticking. (Can be prepared 3 hours ahead. Let stand on baking sheet at room temperature.)
Preheat oven to 425 °F. Rewarm potatoes until crisp, about 15 minutes. Divide potatoes equally among plates. Drizzle some reserved lemon vinaigrette over potatoes.

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