Vegan Side Dish Recipe: Lemony Roasted Potatoes

lemon roasted potatoes

Photo credit: kahakaikitchen.blogspot.com

From Veganomicon: The Ultimate Vegan Cookbook by Isa Chandra Moskiwitz and Terry Hope Romero

Ingredients

2 1/2 pounds Russet potatoes (medium to small potatoes work best)
1/4 cup olive oil
6 cloves garlic, chopped finely
1/2 cup freshly squeezed lemon juice
1 cup vegetable broth
2 tsp dried oregano
2 tsp salt
1 tsp tomato paste
Freshly ground black pepper
Chopped fresh parsley or dried oregano (optional)

Directions

1. Preheat the oven to 375 degrees. Peel the potatoes, slice in half lengthwise, and slice each half into wedges no more then 3/4″ thick.
2. In a large, deep baking pan or casserole dish (at least 10 17-inches or bigger), combine the olive oil, garlic, lemon juice, vegetable broth, oregano, salt, and tomato paste. Add the peeled, sliced potatoes. Sprinkle with freshly ground pepper and toss the potatoes to cover with the sauce. Cover the pan tightly with foil (or use lid of casserole dish), place in the oven, and bake for 30-35 minutes until the potatoes are almost done. Several times during the baking process, remove the pan from the oven, uncover, stir the potatoes, place the cover back, and return the pan to the oven.
3. Uncover the pan one last time, stir the potatoes again, and bake, uncovered, for an additional 15-20 minutes, until most of the sauce has evaporated and some of the potatoes have just started to brown on their edges. Sprinkle with chopped fresh parsley and/or more dried oregano before serving.

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