preheat oven to 425
Take 1 cup olive oil, 6 T fresh lemon juice, 1 large shallot quartered, 2 cloves chopped garlic, 1 T dried oregano and 1/4 cup parsley leaves and place in processor, adding 1 tsp salt and pepper to taste - puree til mostly smooth. Then toss 3-4 large russet potatoes (cut in long wedges) with 1/2 cup of the mixture in a large bowl and spread out in single layer on baking sheet (I used two sheets). Reserve the rest of the vinaigrette for serving.
Roast the potatoes (turning occasionally) about 1 hour, transfer to platter and drizzle with leftover juice mixture and season with salt. Add more parsley for garnish.
Really good!
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