Baked potatoes with lemon vinaigrette sauce – a detailed recipe cooking. 
Time: 50min Difficulty: easy Portions: 4 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1.4 kg peeled and cut lengthwise into 6 large slices potato tubers russet
- 1.5 tbsp. olive oil
- 6 tbsp. l fresh lemon juice
- 1 chopped shallot large head
- 2 cloves of garlic
- 2 tbsp. l chopped fresh oregano or 1 tbsp. l dried
- 1 tbsp. l chopped fresh parsley plus much more for decoration
- Salt and ground black pepper
- 1/2 tbsp. chicken broth or canned chicken broth
Recipes with similar ingredients: potatoes, shallots, garlic, lemon juice, oregano, parsley
Recipe preparation:
- Preheat oven to 220 ° C. In a medium-sized bowl, whisk olive oil, lemon juice, shallots, garlic, and oregano parsley. Salt and pepper. Stir the potatoes with 1/2 tbsp. sauce vinaigrette in a large, heavy baking sheet with sides. Remaining save the sauce. Pour potatoes around with chicken stock, salt and pepper.
- Bake potatoes until soft and golden brown, turning over periodically, approximately 45 min. Shift to serving dish, pour the remaining vinaigrette sauce and sprinkle chopped parsley.
