Perfect Roasted Potatoes

Perfect Roasted Potatoes Recipe

By Veegs

🔪Prep Time: 10 minutes

👩‍🍳Cook Time: 10 minutes

Ingredients

Olive oil spray or vegan cooking spray (soy-free if necessary)

2 pounds Yukon gold potatoes, peeled and chopped into 1-inch cubes

4 tablespoons vegan butter (soy-free if necessary), melted (or ¼ cup olive oil)

2 teaspoons garlic powder

2 teaspoons dried thyme or rosemary

Salt and black pepper to taste

Instructions

1Preheat the oven to 400°F . Lightly spray two baking sheets with olive oil.

2Place the potatoes in a medium pot and cover them with water. Bring to a boil and cook for 5 to 6 minutes, until tender. Drain.

3Spread out the potatoes on the baking sheets. Use a spatula to gently smash each one just a little bit.

4Pour the butter over the potatoes.

5Sprinkle the garlic powder, thyme, salt, and pepper on top.

6Toss to coat, then spread them out again, making sure that the pieces aren’t touching.

7Bake for 40 minutes, flipping them halfway through. Serve immediately.

8Leftovers will keep in an airtight container in the fridge for 2 to 3 days.

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Earth of Maria

Earth of Maria

I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.