Lemony Roasted Potatoes

These are another great recipe from “Veganomicon”. They were excellent! And super easy! The only thing is that they take a while to cook. But the prep is hardly anything. Toby really liked them (he had 2 helpings!) and said they tasted very similar to a German potato salad that he remembers, minus the oregano. And yes, we had a very BEIGE dinner tonight. But we also had a salad! I served the potatoes with some breaded Quorn cutlets, some Dr. Praegger’s Broccoli Pancakes, and a green salad.

Rating: 8

Lemony Roasted Potatoes

(“Veganomicon- The Ultimate Vegan Cookbook” by Isa Chandra Moskiwitz & Terry Hope Romero)

Ingredients:

2 1/2 pounds Russet potatoes (medium to small potatoes work best)
1/3 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:

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.

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.

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.

serves 4-6

dscf3580.jpg

Advertisements
This entry was posted in side dish, vegan and tagged , , , . Bookmark the permalink.

4 Responses to Lemony Roasted Potatoes

  1. one of my favorites! thanks for sharing.

  2. Pingback: Mahlzeit! KW 6 | rabensalat

  3. Pingback: One Month of Being Vegan (and lots of cooking!) | Plant Based Samantha

  4. Pingback: How To Be A Better Vegan Than Beyoncé - The Fresh Toast

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

w

Connecting to %s