Lemony Roasted Potatoes

By klgettins

Ingredients

• 2 1/2 pounds small/medium size russet potatoes
• 1/2 cup olive oil
• 6 cloves garlic, chopped
• 1/2 cup fresh squeezed lemon juice
• 1 cup vegetable broth
• 2 teaspoons dried oregano
• 2 teaspoons salt
• 1 teaspoon tomato paste
• fresh pepper to taste

Details

Servings 6
Preparation time 10mins
Cooking time 80mins
Adapted from plantfoodfabulous.com

Preparation

Step 1

Preheat oven to 375º.

Peel the potatoes. Cut them in half lengthwise, then cut each half into three spears. Giving you 6 spears per potato.

Soak the cut potatoes in a bowl of salted water while you are working on the rest.

In a large baking dish- 10×17 or bigger- mix all the other ingredients.

Add the sliced potatoes and mix well.

Cover tightly with foil and bake for 35 minutes, stirring occasionally.

Uncover the potatoes and roast until the liquid is adsorbed and the bottom layer gets a little browned. This can take anywhere from 20-40 additional minutes depending on the size of your potatoes.

Sprinkle with chopped parsley.