There’s not much better than perfectly roasted potatoes, especially drizzled with a lemony, tangy sauce and fresh herbs. We enjoy these Roasted Potatoes with Lemon Parsley Sauce as a side dish for brunch, lunch or dinner.
This super simple roasted potato recipe delivers perfectly crisp texture with a deliciously light sauce and is great for all occasions. Plus, the leftovers are just as good (if not better!), too.
What’s great about these Roasted Potatoes with Lemon Parsley Sauce
- it is just SO tasty
- the potatoes get crispy on the outside, yet soft and dreamy on the inside
- the lemony parsley sauce adds tons of bright flavor
- they’re a great side dish for almost anything
- the potatoes roast in the oven so require little babysitting
Substitutions that work just as well
If you don’t have, or don’t want to use white wine, you can make this dish using vegetable broth instead. Depending on the saltiness of your broth though, you may want to dial down the salt that you add to the sauce.
Fresh parsley is great, but if you don’t have any on hand, don’t fret! You can get creative and use other types of fresh herbs like basil, oregano, thyme, dill or chives. All of these would be delicious. Or, skip the fresh herbs altogether and sprinkle on some dried herbs de provence or italian seasoning from the pantry, or just extra dried parsley.
Lastly, you can parboil the potatoes rather than cook them in the microwave as described in the recipe below. I like the convenience of using the microwave here, but it’s not necessary.
Other potato favorites
Let’s be honest, potatoes are just awesome. Below are some of my other Munch Meals by Janet potato favorites that use white potatoes. I have several others that use sweet potatoes too, that are searchable in the site.
Items that are helpful for this dish (and many others)
Baking dishes are used all the time in our house, in countless ways. From roasted veggies, potatoes, squashes, and desserts.
A girl and her cutting boards….
Roasted Potatoes with Lemon Parsley Sauce
- 6 medium potatoes peeled
- Oil salt and pepper for roasting
- 1 tbsp oil
- 1/4 cup onion very finely chopped
- 3/4 cup white wine or broth
- 1/2 tsp dried tarragon
- 1 tsp dried parsley
- 1/4 to 1/2 tsp kosher salt start with 1/4
- 1/4 tsp pepper
- 1/4 tsp garlic powder
- 1 to 2 tbsp vegan butter
- Juice of 1 lemon
- 3 tbsp fresh parsley finely chopped
- Preheat oven to 375 degrees F (on convect/fan setting). Cut potatoes into 3-4 chunks depending on size. Try to have the chunks relatively similar sizes.
- Place potatoes into large microwave safe bowl, fill with water, mostly covering potatoes. Microwave 10 min, carefully (or skip microwave and boil the potato chunks for 6 min, they will still be quite hard). You may need to do two batches depending how large your bowl is.
- Remove potatoes from water carefully, place into large baking pan. Drizzle liberally with oil (I used around 1/4 cup oil) coating all surfaces of potatoes. Sprinkle very generously with salt, then pepper to taste.
- Bake for 25 min, toss carefully, bake another 25 min, toss, and check for doneness. You may need to bake another 10-20 min. Once cooked, transfer potatoes to serving bowl.
- Add wine to baking dish and stir around to collect some potato flavor, then pour into a saucepan. Add onions, spices and oil.
- Simmer gently until wine reduces by 2/3. Stir in lemon juice and butter, cook another 2 min. Spoon over roasted potatoes.
- Top with the fresh parsley.