Lemony Roasted Potatoes

January 6th, 2013 3:03 pm by Kelly Garbato

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Oh, lemons. You almost make me forget that there are two more months of winter left. ALMOST.

So this little taste of summer comes from Veganomicon. Lip-smackingly good, though I didn’t quite follow the recipe to a V. For starters, it requires a larger roasting pan than I own, so I had to cut down the number of potatoes used. (Maybe by 25%? I eyeballed it.) I meant to also reduce the amount of sauce I made, but forget at the last minute (doh!). Instead I added a little cornstarch to help thicken things up a bit. I also took the liberty of adding some kalamata olives to the mix, since they kick ass when paired with lemony things.

There’s some tomato paste (really powder; I didn’t feel like cracking open a whole can for one measly tablespoon) in there, too, which accounts for the reddish tint of the potatoes. At first glance they kind of resemble baked cinnamon apples!

After 30 minutes of baking at 375F as instructed, the potatoes were still rather tough and crispy, so I removed the cover, jacked the heat up to 400F, and popped the potatoes back into the oven. For another thirty minutes! idk if I cut the wedges too thick or what, but the potatoes required much more roasting than what’s called for in the recipe.

Either way, the result is a super-tasty and filling meal (or side, if you prefer). I meant to serve the potatoes with a fried sausage link or two – but by the time they were finally done, I was so mad with hunger that I had forgotten all about the links. Ah well, next time maybe?

Pro tip: The olives are best when added near the end of the bake time – just enough to warm them up, but not long enough that they’re reduced to a soft mash.

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