Greek Twice-Roasted Potatoes with Lemon Vinaigrette

Makes 6 servings

How to make potatoes into a low glycemic vegetable?  Roast them in olive oil, then drench in lemon juice.  Slows down their digestion time and transforms them into a low glycemic vegetable.  You can do the same thing with fried potatoes by dousing them with Malt vinegar, as the English do when they serve “chips”.  Yes.

1-1/2 cups extra virgin olive oil

6 tablespoons fresh lemon juice + grated zest of ½ lemon

2 tablespoons finely chopped shallots

2 tablespoons chopped fresh oregano

2 tablespoons chopped fresh Italian parsley

3 garlic cloves, minced

Sea salt and freshly milled black pepper

3 pounds large Idaho, russet, or Yukon Gold potatoes, scrubbed, then cut lengthwise into 6 wedges

1/2 cup chicken stock

Preheat oven to 425°F. Spritz a large rimmed baking sheet with olive oil cooking spray.  Whisk olive oil, lemon juice, shallots, oregano, parsley and garlic in medium bowl to blend. Season vinaigrette with salt and pepper. Scrub the potatoes well, but leave the skins on (lots of nutrition in the skin).

Toss potatoes with 3/4 cup vinaigrette on heavy large rimmed baking sheet. Reserve remaining vinaigrette for serving. Pour chicken stock around potatoes. Sprinkle potatoes with more 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. Drizzle some reserved lemon vinaigrette over potatoes and serve in a bowl.