These potatoes have been a mainstay in my home since the cookbook Veganomicon came out. They are the best roasted potatoes ever. They roast in a flavorful sauce of lemon, garlic, tomato and oregano. All the best flavors the Mediterranean has to offer. They roast up tender and crispy, and so incredibly addicting that I usually double the batch when I make them. They do make a good left over, if you have a fork handy to stab members of your family who try to come back for thirds. I think you can pair these potatoes with just about any meal, from breakfast to dinner and maybe even a hummus wrap in between.
Peel and slice the potatoes. I like to use pretty small russet potatoes, I think they cook better- and definitely faster. The large russets seem like they will never.be.done. And the aroma while they bake is so intoxicating, waiting is excruciating. Try to find smaller or medium sized potatoes. Slice each potato into 6 spears. Do this by cutting down the middle, lengthwise. Then cut each side into three spears. Soak the spears in salted water while you finish peeling and slicing.
Combine all the other ingredients in a lare baking pan. Drain the potatoes, then stir them into the broth. Cover tightly with foil and bake 35 minutes, opening it up to stir a few time, and resealing tightly. At 35 minutes take the foil off, stir, and place them back in the oven for 20-40 minutes. You want the broth to have completely absorbed and the bottom layer to brown a little.
- 2½ pounds small/medium size russet potatoes
- ½ cup olive oil
- 6 cloves garlic, chopped
- ½ cup fresh squeezed lemon juice
- 1 cup vegetable broth
- 2 teaspoons dried oregano
- 2 teaspoons salt
- 1 teaspoon tomato paste
- fresh pepper to taste
- Preheat the 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- 10x17 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 if you want, to garnish.