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Roasted Potatoes with Lemon Parsley Sauce

This super simple roasted potato recipe delivers perfectly crisp texture with a deliciously light sauce and is great for all occasions.
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Servings: 0

Ingredients

  • 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

Instructions

  • 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.