MAKES 1 LARGE PAN
INGREDIENTS 6-7 medium organic red potatoes 1 bundle of fresh rosemary ~½ cup neutral oil, such as sunflower or avocado 1 lemon ½ fresh honey ½ tsp. Earth Balance or vegan butter 1 TBP. mustard 1 oz. plant milk ½ tsp salt and black pepper
A simple side dish that pairs well with any hearty entree. The first step is to preheat the oven to 420 degrees. Next, rinse and slice the potatoes, in about 1/8 inch pieces. Grab a large bowl and toss the potato slices with a generous glug of oil. Any oil should go but we prefer avocado, grape-seed, or sunflower. Next, coat the potatoes with some cranks of fresh cracked sea salt and pepper. Leave to sit until your rosemary sauce is done.
The next step is to melt a bit of Earth balance in a pan on medium to medium low. Follow this up by simmering some chunks of fresh rosemary in the butter. Add some sea salt and black pepper. Now transfer the mixture into the potatoes. It’s okay to leave the stalks of rosemary as this adds flavor. Next you’ll want to actual pick the leaves of rosemary off the actual stock. Sprinkle these on the top as well. Next, roll the lemon like you’re making dough, slice it in half, and squeeze the juice all over the potatoes. Feel free to add some lemon zest or actual lemon slices on top. The pan should look similar to the this.
Bake potatoes for about 20-25 minutes or until golden brown. As the potatoes near the end of their cooking time, whip up a quick honey mustard rosemary dipping sauce by adding the mustard, melted honey, plant milk, and fresh rosemary. Taking this a step further you can simply roast some whole rosemary stalks in the oven and pick these leaves off for the sauce. As always, feel free to go the store bought route if you need. When ready, simply serve the potatoes with a side of sauce, and perhaps some BBQ Tempeh or Brown sugar pulled Jackfruit. Stay tuned!