Roasted Potatoes in Lemon Parsley Sauce
Ingredients
- 6 medium potatoes, peeled
- About 1/4 cup oil (for roasting)
- Salt to taste (for roasting)
- Pepper to taste (for roasting)
Lemon parsley sauce
- 1 tbsp oil
- 1/4 cup onion, very finely chopped
- 3/4 cup white wine (or vegetable broth)
- 1/2 tsp dried tarragon
- 1 tsp dried parsley
- 1/4 to 1/2 tsp kosher salt
- 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 convection or fan setting
Cut potatoes into 3-4 chunks of similar size
Place potatoes in a large microwave-safe bowl, cover with water, and microwave for 10 minutes (or boil for 6 minutes if skipping microwave); use multiple batches if necessary
Carefully remove potatoes from water and place in a large baking pan
Drizzle with about 1/4 cup oil, coating all surfaces, and season generously with salt and pepper
Bake for 25 minutes, then carefully toss and bake for another 25 minutes
Toss again and check for doneness, baking an additional 10 minutes if needed
Transfer potatoes to a serving bowl
Add white wine (or vegetable broth) to the baking dish, stir to deglaze, and 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 vegan butter, and cook for 2 more minutes
Spoon the sauce over the potatoes and top with fresh parsley
