Easy and Quick Roasted Potatoes Vegan

I remember when my grandmother used to make roasted potatoes. She'd cook a whole chicken in a pan in the oven and surround it with cut up potato chunks. Every so often she would spoon some of the chicken ooze over the potatoes. What a flavor.

These potatoes use no chicken or any other animals. But they have all the flavor and tenderness still the same.

Ingredients
6 idaho potatoes cut into 1/2 inch chunks
olive oil
salt and pepper

Preheat oven to 400 degrees F.

Roast potatoes with the skin on. The skin is delicious and healthful. Wash potatoes thoroughly. Use cold running water and rub the dirt off with your hands.

Arrange cut potatoes in a microwave safe vessel. Microwave on high for 5 minutes.

Let cool 2-3 minutes.

Arrange potatoes on a baking sheet. Save microwave vessel for later storing potatoes. Sprinkle potatoes with olive oil, salt and pepper.

When oven is heated add potatoes and set timer for 35 minutes.

Turn potatoes at the midway point of cooking.

Remove form oven and test for softness using a fork. Potatoes should be crispy on the outside and soft and moist within.

Let cool 2-4 minutes before serving.

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