Lemony Roasted Potatoes

"Lemony Roasted Potatoes" is a recipe out of "Veganomicon - The Ultimate Vegan Cookbook" by Isa Chandra Moskiwitz and Terry Hope Romero. It is delicious and super easy to make. All you need is about 1 1/2 hours for prep and cook time. But it is so worth it, and in the mean time you can make some delicious "Chickpea cutlets" (recipe/blog post to come), also out of Veganomicon. Just round out your meal with a nice salad, and maybe some delicious vegan cupcakes for dessert (recipes also to come) and bon appétit!

Lemony Roasted Potatoes
(Credit to Veganomicon by Isa and Terry)

2 1/2 pounds Russet potatoes (medium to small potatoes work best)
1/3 cup olive oil
6 cloves garlic, chopped finely
1/2 cup freshly squeezed lemon juice*
1 cup vegetable broth
2 tsp dried oregano
2 tsp salt
1 tsp tomato paste
Freshly ground black pepper
Chopped fresh parsley or dried oregano (optional)
1/2 tsp rosemary**

Preheat the oven to 375 degrees. Peel the potatoes, slice in half lengthwise, and slice each half into wedges no more than 1/4-inch thick.
In a large, deep baking pan or casserole dish (at least 10 x 17-in or bigger), combine the olive oil, garlic, lemon juice, vegetable broth, oregano, salt, and tomato paste. Add the peeled, slice potatoes. Sprinkle with freshly ground black pepper and toss the potatoes to cover with the sauce. Cover the pan tightly with foil (or use tlid of casserole dish), place in the 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 the potatoes, place the cover back, and return the pan to the oven.
Uncover the pan one last time, stir the potatoes again and back, 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/or more dried oregano before serving.
Enjoy:)

*I found this to be just a little too much lemon juice but maybe tone it back to 1/3 cup lemon juice... just slightly less
** We added a sprinkle of rosemary to the top and it worked really well with the lemony aspect. YUM!

I apologize for not having pictures, they didn't stick around long enough to be photographed ;)