Roasted Potatoes in Lemon Parsley Sauce
Ingredients
- 6 medium potatoes, peeled
- Oil, salt and pepper for roasting
- 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 or fan setting
Cut potatoes into 3-4 chunks depending on size and try to have them relatively similar in size
Place potatoes into a large microwave-safe bowl and fill with water, mostly covering them
Microwave for 10 minutes carefully, or skip microwave and boil potato chunks for 6 minutes, they will still be quite hard
You may need to do this in two batches depending on the size of your bowl
Remove potatoes from water carefully and place into a large baking pan
Drizzle liberally with oil, using around 1/4 cup, to coat all surfaces of the potatoes
Sprinkle very generously with salt and pepper to taste
Bake for 25 minutes, toss carefully, bake another 25 minutes, toss, and check for doneness
You may need to bake for another 10-20 minutes
Once cooked, transfer potatoes to a serving bowl
Add wine to the baking dish and stir around to collect some potato flavor, then pour into a saucepan
Add onions, spices, and oil to the saucepan
Simmer gently until wine reduces by two-thirds
Stir in lemon juice and butter, and cook for another 2 minutes
Spoon over roasted potatoes
Top with fresh parsley
