Vegan Roasted Potatoes in Lemon Parsley Sauce are a delectable side dish, featuring perfectly roasted potatoes drizzled with a zesty lemon and parsley-infused sauce. The crispy exteriors of the potatoes complement the bright and herby notes of the sauce, creating a flavorful and satisfying combination. This cruelty-free dish not only celebrates the simplicity of roasted potatoes but also highlights the freshness and vibrancy that citrus and herbs bring to a classic favorite.
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 & boil 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 (used around 1/4 cup oil) coating all surfaces of potatoes.
- Sprinkle very generously with salt, pepper to taste. Bake for 25 min, toss carefully, bake another 25 min, toss, check for doneness.
- You may need to bake another 10-2 min. Once cooked, transfer potatoes to serving bowl. Add tomato juice to baking dish and stir around to collect some potato flavor, then pour into a saucepan.
- Add onions, spices and oil.
- Simmer gently until tomato juice reduces by 2/3.
- Stir in lemon juice, butter, cook another 2 min.
- Spoon over roasted potatoes.
- Top with fresh parsley.
