Lemony Roasted Potatoes

Try these potatoes with the Chickpea Cutlets.

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.