Roasted Potatoes in Lemon Parsley Sauce
Ingredients
- 6 medium potatoes, peeled
- Oil for roasting
- Salt for roasting
- Pepper for roasting
Sauce
- 1 tablespoon oil
- 1/4 cup onion (very finely chopped)
- 3/4 cup white wine (or broth)
- 1/2 teaspoon dried tarragon
- 1 teaspoon dried parsley
- 1/4 to 1/2 teaspoon kosher salt (start with 1/4)
- 1/4 teaspoon pepper
- 1/4 teaspoon garlic powder
- 1 to 2 tablespoons vegan butter
- Juice of 1 lemon
- 3 tablespoons fresh parsley finely chopped
Preparation
Preheat oven to 375 degrees Fahrenheit on convection or fan setting.
Cut potatoes into 3 to 4 chunks depending on size and try to keep them relatively similar in size.
Place potatoes in a large microwave-safe bowl, fill with water mostly covering them, and microwave for 10 minutes carefully, or skip microwave and boil potato chunks for 6 minutes until still quite hard, and do two batches if needed depending on bowl size.
Remove potatoes from water carefully and place them into a large baking pan.
Drizzle liberally with oil, about 1/4 cup, to coat all surfaces of the potatoes, and sprinkle very generously with salt and pepper to taste.
Bake for 25 minutes, toss carefully, bake another 25 minutes, toss again, and check for doneness, baking another 10 to 20 minutes if needed.
Once cooked, transfer potatoes to a serving bowl.
Add wine to the baking dish and stir to collect some potato flavor, then pour into a saucepan.
Add onions, spices, and oil to the saucepan.
Simmer gently until the wine reduces by two-thirds.
Stir in lemon juice and butter, and cook for another 2 minutes.
Spoon the sauce over the roasted potatoes and top with fresh parsley.
