Who Loves Potatoes We Sure Do ? Try Out These Crispy Roas

who loves potatoes we sure do try out these crispy roas display image bdddb
who loves potatoes we sure do try out these crispy roas display image bdddb

Who loves potatoes? We sure do ? Try out these Crispy Roasted Potatoes by @thevegansara ? These are oil-free potatoes are that are DELICIOUS & CRISPY!

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What you need: 2 medium high starch potatoes (I used russet) peeled/cut into 1 inch cubes, kosher salt, 1/4 cup warm veggie broth or warm water (sub oil) 1 tbl runny tahini, 1 tsp Dijon mustard, 1/2 tsp smoked paprika, salt/ pepper

?What you do:
1️⃣ Place potato cubes in a large pasta pot, cover with cold water by about 1-2 in. Bring to a boil & add a generous amount of kosher salt. Give a stir. Lower to a simmer & cook until fork tender, not mushy (approx 8-10 min)
2️⃣While potatoes are cooking, in a small mixing bowl whisk together the rest of the ingredients until combined. Set aside.
3️⃣Drain potatoes, no need to dry them. Transfer to a large mixing bowl. Shake & flip the potatoes vigorously in the bowl. The edges will soon become rough & a bit crumbly (approx 1-2 min)
4️⃣ Add reserved sauce to the potatoes & shake again till coated. Use a wooden spoon or spatula if needed to help coat.
5️⃣ Spread potatoes on a large unlined baking sheet in one layer leaving space between each piece. If needed, bake on two sheets using top & bottom racks
6️⃣Roast potatoes at 425 F until bottoms release easily & are crispy (approx 20-25 min) Flip potatoes & roast till bottoms become crispy again (approx 15-20min)
7️⃣ Let cool 2-3 min, till not as hot. Serve with your favorite dipping sauce. I served mine with a mix of equal parts ketchup & mayo, a pinch of smoked paprika, a quick drizzle of vegan Worcestershire sauce & pickle juice ???enjoy!!

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