Roasted Potatoes in Lemon Parsley Sauce
Ingredients
- 6 medium potatoes, peeled
- Oil for roasting
- Salt for roasting
- Pepper for roasting
Sauce
- 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 convection or fan setting.
Cut potatoes into 3-4 chunks depending on size and try to keep them relatively similar in size.
Place potatoes in a large microwave-safe bowl, fill with water to mostly cover them, and microwave for 10 minutes, or skip microwave 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 them into a large baking pan.
Drizzle liberally with oil to coat all surfaces of the potatoes and 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; you may need to bake for an additional 10 to 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 and simmer gently until the wine reduces by two-thirds.
Stir in lemon juice and butter, and cook for another 2 minutes.
Spoon the sauce over the roasted potatoes and top with fresh parsley.
Tips
Use around 1/4 cup oil for roasting if needed for coating.
Start with 1/4 teaspoon salt in the sauce and adjust to taste.
Convection or fan setting is recommended for even cooking.
