Fancy Potatoes

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Okay, we’ve established potatoes are cheap, vegan eats. They are also whole and perfect in their natural state. Although I wouldn’t recommend eating them raw, they cook up in so many delicious ways.

A plain old baked potato is fine, but if you’re looking to elevate your side dish a bit, this recipe can really spice things up at the table. It’s actually easier than it looks!

Hassleback Potatoes

Ingredients:

2 medium-sized russet potatoes

1 tbsp. dairy-free butter or margarine, melted

1 tsp extra virgin olive oil

1/2 tsp dried thyme

1/4 tsp garlic granules or powder

1/4 tsp salt

1/4 tsp freshly ground black pepper

Method:

Preheat oven to 425 degrees fahrenheit.

Line a small baking tray with aluminum foil.

Wash and dry potatoes, then cut a series of horizontal slices about 1/8 inch wide and going only 2/3 of the way through the potato, so it holds together, but the gaps open wide enough to slip the seasoning in between.

Mix together the seasonings and the butter and oil, then rub the potatoes all over with the mixture, getting it in between the slices well.

Bake for 50 minutes to an hour, uncovered, until crisp on the outside and tender on the inside. You may wish to serve with a bit more seasoned butter, as potatoes are very absorbent.

 

 

 

Rosemary Roasted Sweet Potatoes

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Here’s a super-simple yet super- impressive side dish that practically cooks itself–leaving the stovetop free for the rest of your culinary exploits. I always get raves on anything sweet potato and I’ll bet you do too.

Rosemary Roasted Sweet Potatoes

Recipe courtesy Chloe Coscarelli

(4 servings)

16 ounces Sweet potatoes, unpeeled and cut into bite-sized pieces
¼ cup Olive Oil
1 tbsp. Rosemary, fresh, chopped
1 tsp. Sea salt
Black pepper

1.Preheat oven to 400 degrees. Toss potatoes in oil to coat.
2.Add rosemary and salt and toss again.. Season with pepper
3.Spread on large-rimmed baking sheet. Roast 30-40 minutes, until fork-tender, stirring frequently to promote even browning. Remove from oven and serve immediately.

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Cajun Potato Cake with Horseradish Cream

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Doesn’t this look delish? It’s really simple to make.

CAJUN POTATO CAKES

1 CUP LEFTOVER MASHED POTATOES
¼ CUP FLOUR, ALL PURPOSE
1 TBSP SCALLIONS, Diced
½ TBSP CAJUN SEASONING, or to taste
1 CUP PANKO BREAD CRUMBS
¼ TSP SALT
1 TBSP FLAX MEAL
3 TBSP WATER
OIL FOR FRYING
1-2 TBSP PREPARED HORSERADISH
¼ CUP VEGANAISE
1  LEEK, WHITE AND PALE GREEN PARTS ONLY (OPTIONAL)

METHOD:
PREPARE FLAX EGG: MIX FLAX MEAL WITH WATER AND SET ASIDE.:

PREPARE HORSERADISH CREAM: MIX VEGANAISE AND HORSERADISH TO DESIRED STRENGTH, ADDING WATER AS NEEDED FOR POURABLE CONSISTENCY.:

PREPARE FRIED LEEKS, IF USING: SPLIT LEEK LENGTHWISE, WHITE AND PALE GREEN PART ONLY, THEN RINSE AND DRY LEEK WELL. JULIENNE INTO THIN STRIPS (ABOUT 3 INCHES IN LENGTH). DROP STRIPS INTO HOT OIL AND FRY UNTIL LIGHTLY BROWN. REMOVE AND DRAIN ON PAPER TOWELS. SPRINKLE LIGHTLY WITH SALT. SET ASIDE.:

MIX MASHED POTATOES TOGETHER WITH FLOUR, GREEN ONIONS AND SEASONING.

FORM INTO CAKES, ADDING MORE FLOUR IF DOUGH IS TOO SOFT, OR LESS IF DOUGH IS TOO STIFF.

BRUSH WITH MIXTURE OF FLAX MEAL AND WATER, THEN ROLL IN SALTED PANKO BREAD CRUMBS.

PAN- FRY (OR DEEP FRY) CAKES UNTIL CRISP AND GOLDEN BROWN. SERVE IMMEDIATELY WITH HORSERADISH CREAM AND GARNISH WITH LEEKS (IF USING).