These golden-brown crispy potatoes from the Largely Plant-Based mostly cookbook are made with only a handful of components, however you possibly can high them with no matter your coronary heart wishes. Suppose vegan parmesan, purple pepper flakes, chopped contemporary dill, or chives.
What you want:
3½ cups small yellow potatoes, scrubbed
1 tablespoon olive oil
½ teaspoon salt
⅛ teaspoon black pepper
2 tablespoons finely chopped contemporary parsley, for garnish
Flaky salt, for topping
What you do:
- Into a big pot, place potatoes and canopy with cool water. Convey to a boil over medium-high warmth and prepare dinner till mushy and straightforward to pierce, 15 to twenty minutes.
- Preheat oven to 425 levels and grease two sheet pans with cooking spray. Drain potatoes and let cool and dry for five minutes.
- Onto ready pans, evenly distribute potatoes and, utilizing a knife, make a small slit in high of every potato, after which use a fork to softly smash every potato till ¼-inch thick.
- In a small bowl, mix oil, salt, and pepper. Use a pastry brush to brush oil over potatoes.
- Place in oven and bake for 30 to 35 minutes, or till golden and crisp. Sprinkle parsley and flaky salt on high and serve scorching.
For extra vegan potato recipes, learn:
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