Roasted Potatoes in Lemon Parsley Sauce
Ingredients
- 1 tbsp oil
- 1/4 cup onion (very finely chopped)
- 3/4 cup white wine (or broth)
- 1/2 tsp dried tarragon
- 1 tsp dried parsley
- 1/4 to 1/2 tsp kosher salt (start with 1/4)
- 1/4 tsp pepper
- 1/4 tsp garlic powder
- 1 to 2 tbsp vegan butter
- juice of 1 lemon
- 3 tbsp fresh parsley finely chopped
Preparation
Preheat oven to 375 degrees F (on convect/fan setting)
Cut potatoes into 3-4 chunks depending on size
Try to have the chunks relatively similar sizes
Place potatoes into large microwave safe bowl, fill with water, mostly covering potatoes
Microwave 10 min, carefully (or skip microwave and boil the potato chunks for 6 min, they will still be quite hard)
You may need to do two batches depending how large your bowl is
Remove potatoes from water carefully, place into large baking pan
Drizzle liberally with oil (I used around 1/4 cup oil) coating all surfaces of potatoes
Sprinkle very generously with salt, then pepper to taste
Bake for 25 min, toss carefully, bake another 25 min, toss, and check for doneness
You may need to bake another 10-2 min
Once cooked, transfer potatoes to serving bowl
Add wine to baking dish and stir around to collect some potato flavor, then pour into a saucepan
Add onions, spices and oil
Simmer gently until wine reduces by 2/3
Stir in lemon juice and butter, cook another 2 min
Spoon over roasted potatoes
Top with the fresh parsley
