GREEK LEMON POTATO WEDGES

Greek Lemon Potato Wedges

Serves 4

Ingredients

• 4 Russet Potatoes, scrubbed, skin on, sliced in wedges 

• 2 Vidalia Onions, sliced into 1 inch wedges

• 1 c Extra Virgin Olive Oil

• ½ c Fresh Lemon Juice

• Zest of one Lemon

• 1 Tsp Hot Sauce

• 4 Garlic Cloves, minced 

• 1 Tbsp Dried Oregano

• ¼ c Fresh Parsley, chopped plus 2 Tbsp for garnish

• 1 Tsp Salt

• ½ Tsp Black Pepper

• ½ c Feta Cheese, crumbled, preferred brand Dodoni  

Directions:

Preheat the oven to 425°F.

1. Place the olive oil, garlic, lemon juice & zest, oregano, hot sauce, parsley, salt and pepper to a mason jar, shake and set aside.

2. Add the potatoes and onion wedges to a large bowl.  Shake the Mason jar vigorously and add ¾ of the jar to the potatoes/onions and toss until all are coated well. Reserve the leftover vinaigrette.

3. Spread the potato and onions in a single layer on a large rimmed baking sheet lined with foil and sprayed with cooking spray.  Roast the potatoes until tender and golden, turning every 20 minutes cooking for about 45 minutes to an hour.

4. Transfer the potatoes to a bowl and add half the feta and drizzle with the remaining vinaigrette and gently mix.  Add the potatoes to a platter and garnish with the chopped parsley and rest of the feta.