Saturday, August 9, 2008

Lemony Roasted Potatoes

Serves 4 to 6. Takes 55 minutes.

2 1/2 pounds Russet potatoes
1/3 cup olive oil
6 cloves garlic, chopped fine
1/2 cup fresh squeezed lemon
1 cup veggie broth
2 tsp dried oregano
2 tsp salt
2 tsp tomato paste
Freshly ground black pepper

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

In a large, deep baking pan (at least 10 x 17 inches or bigger, combine the olive oil, garlic, lemon juice, veggie broth, oregano, salt and tomato paste. Add the peeled, sliced potatoes. Sprinkle with freshly ground black pepper and toss the potatoes to cover with the sauce. Cover the pan tightly with foil, place in oven and bake for 30 to 35 minutes until the potatoes are almost done. Several times during the baking process, remove the pan from the oven, uncover, stir in 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 to 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 more dried oregano before serving.

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