Here are three vegan-friendly potato recipes that are really easy and delicious.
This recipe comes from my Aunt Susan. This is so easy and so tasty. I used both red and russet potatoes that my parents grew in their garden. Any leftovers are great reheated and served for breakfast this next day.
- 3 medium red potatoes
- 3 medium russet potatoes
- olive oil
- garlic powder
- Preheat oven to 375 degrees.
- Cut potatoes into small wedges and place into a 3-quart glass pan.
- Lightly pour olive oil on top of potatoes.
- Sprinkle potatoes with salt, pepper, and garlic powder.
- With hands or spatula, toss potatoes until coated well.
- Bake in oven for 45 minutes.
- 6 medium red potatoes
- Earth Balance Organic Buttery Spread or butter, melted
- 2 teaspoons salt
- 1 teaspoon pepper
- 2 teaspoons garlic powder (or to taste)
- Place potatoes in a large pot and cover with water. Bring to a light boil over medium-high heat, and allow to cook for about 20 minutes or until very tender.
- Drain potatoes and transfer to a large mixing bowl. Using a potato masher, mash potatoes until fluffy.
- Add melted butter, garlic, salt, and pepper to the bowl and stir with a wooden spoon.
- Depending on your preference you may want to add more salt, garlic or butter. Just taste and adjust.
Sweet Potato Fries
This recipe comes from Minimalist Baker. I didn’t make the no-honey mustard sauce. I mixed honey and yellow mustard together for dipping. I also forgot to take a picture.
- 3 large sweet potatoes, sliced into thick wedges
- 2 tablespoons melted coconut oil
- 1/2 teaspoon salt
- pinch black pepper
- Preheat oven to 400 degrees and grease a baking sheet.
- Toss sweet potatoes in oil until all sides are well coated. Season with salt and pepper and toss once more, then arrange in a single layer on the baking sheet.
- Bake for a total of 25 minutes, or until golden brown and tender, flipping once at the halfway point to ensure even cooking.