Monday, December 15, 2008

Lemony Roasted Potatoes

2.5 lbs Russet potatoes

1/3 cup olive oil

6 cloves garlic, finely chopped

1/2 cup fresh squeezed lemon juice

1 cup vegetable broth

2 teaspoons dried oregano

2 teaspoons salt

1 teaspoon tomato paste

fresh ground black pepper

chopped fresh parsley or dried oregano (optional)

Preheat oven to 375. Peel potatoes, slice in half lengthwise, and slice each half into wedges no more than 3/4-inch thick.

In a large, deep baking pan or casserole dish (at least 10x17 or bigger), combine olive oil, garlic, lemon juice, veg. 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 use lid of casserole dish), place in the oven, 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.

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 parsley or oregano before serving if you like.

Recipe from Veganomicon cookbook.

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