Roasted Potatoes in Lemon Parsley Sauce
Ingredients
- 6 medium potatoes, peeled
- Oil for roasting
- Salt and pepper for roasting
- 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
- 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 F on convect or fan setting.
Cut potatoes into 3-4 chunks depending on size and try to keep 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 and boil potato chunks for 6 minutes until still 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 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 again, and check for doneness; bake another 10-20 minutes if needed.
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 the sauce over the roasted potatoes.
Top with fresh parsley.
