Lemon Parsley Roasted Potatoes
Ingredients
- 6 medium potatoes, peeled
- Oil (about 1/4 cup), salt and pepper, for roasting
- 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 (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 convection or fan setting
Cut potatoes into 3-4 chunks per potato, trying to keep sizes similar
Place potato chunks in a large microwave-safe bowl and cover mostly with water
Microwave for 10 minutes carefully, or skip the microwave and boil the potato chunks for 6 minutes until still quite hard
If necessary, do two batches depending on bowl size
Carefully remove potatoes from water and place in a large baking pan
Drizzle generously with oil (about 1/4 cup) to coat all surfaces
Sprinkle very generously with salt and pepper to taste
Bake for 25 minutes, then toss carefully and bake another 25 minutes
Toss again and check for doneness, baking an additional 10 to 20 minutes if needed
Once cooked, transfer potatoes to a serving bowl
Add white wine or vegetable broth to the baking dish and stir to collect potato flavors, 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 vegan butter, and cook for another 2 minutes
Spoon the sauce over the roasted potatoes
Top with fresh parsley
