Lemony Roasted Potatoes (Veganomicon)
2 ½ lbs. Russet potatoes (med/small)
1/3 c. Olive Oil
6 cloves Garlic, chopped finely
½ c. Lemon Juice
1 c. Vegetable Broth
2 t. Dried Oregano
2 t. Salt
1 t. Tomato Paste
Freshly ground black pepper
Chopped parsley optional
Preheat oven to 375 degrees. Peel the potatoes, slice
in half lengthwise, and slice each half into wedges no
more than ¾” thick.
In large, deep baking pan, combine olive oil, garlic,
lemon juice, vegetable broth, oregano, salt and tomato
paste. Add the peeled, sliced potatoes. Sprinkle with
ground black pepper and toss the potatoes to cover
with the sauce. Cover the pan tightly with foil or lid,
place in the oven, bake for 30-35 min. until the potatoes
are almost done. Stir potatoes several times during
cooking process.
Uncover pan, stir the potatoes then bake uncovered
for an additional 15 – 20 minutes, until most of sauce has
evaporated. Sprinkle with fresh parsley.
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