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Roasted Potatoes in Lemon Parsley Sauce πŸŒΏπŸƒ
by janetsmunchmeals
6 medium potatoes, peeled
Oil, salt and pepper for roasting

1 tbsp oil
1/Four cup onion (very finely chopped)
3/Four cup white wine (or broth)
half tsp dried tarragon
1 tsp dried parsley
1/Four to half tsp kosher salt (begin with 1/4)
1/Four tsp pepper
1/Four tsp garlic powder
1 to 2 tbsp vegan butter
Juice of 1 lemon
Three tbsp contemporary parsley finely chopped

Preheat oven to 375 levels F (on convect/fan setting). Lower potatoes into 3-Four chunks relying on dimension. Attempt to have the chunks comparatively related sizes. Place potatoes into giant microwave secure bowl, fill with water, principally overlaying potatoes. Microwave 10 min, rigorously (or skip microwave & boil potato chunks for six min, they’ll nonetheless be fairly exhausting). You could have to do two batches relying how giant your bowl is. Take away potatoes from water rigorously, place into giant baking pan. Drizzle liberally with oil (used round 1/Four cup oil) coating all surfaces of potatoes. Sprinkle very generously with salt, pepper to style. Bake for 25 min, toss rigorously, bake one other 25 min, toss, examine for doneness. You could have to bake one other 10-2 min. As soon as cooked, switch potatoes to serving bowl. Add wine to baking dish and stir round to gather some potato taste, then pour right into a saucepan. Add onions, spices and oil. Simmer gently till wine reduces by 2/3. Stir in lemon juice, butter, prepare dinner one other 2 min. Spoon over roasted potatoes. High with contemporary parsley. πŸŒΏπŸƒπŸŒΏπŸƒ

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