They Dip The Potatoes In Something So Amazing, It Must Be Illegal

These caramelized roasted potatoes from Vegan Food Lover are a staple in our dinner routine now, and trust me – I make them often!

I could probably live on these alone for a few weeks and I wouldn’t even miss any of my old favorite recipes! If you haven’t taken a look at Vegan Food Lovers recipes yet, you should really do it now. My daughter said these taters were better than the ones she had at her favorite restaurant, and I believe her. These are amazing!

Ingredients

10 small potatoes

Veggie broth or veggie paste

Vegetable oil

For the Marinade:

1 tbsp Kikkoman soy sauce

1 tbsp mustard

1 tbsp Heinz ketchup

1 tsp turmeric

1/2 tsp sage

1/2 tsp marjoram

1/2 tsp allspice

1/2 tsp onion powder

1/2 tsp sea salt

1/2 tsp pepper

1/4 tsp ground cayenne pepper

1/4 tsp liquid smoke

2 tsp apple cider vinegar

1 fresh squeezed lime

2 cloves minced garlic

1 tsp chopped cilantro

1/2 tsp parsley

1/2 tsp sliced ginger

1 tsp hot sauce – optional

Instructions:

Wash your potatoes thoroughly and chop into big chunks.

Bring a pot of light vegetable broth to a boil. If you don’t have veggie broth, plain water is fine. Add a few dashes of salt, then add the potatoes. Cover and let simmer on medium heat for 10 min.

Drain the potatoes and set them aside in a colander.

Fill a deep, heavy bottom pan or casserole dish with 1/4″ of vegetable oil. Be sure to use an oil with a high smoke point, such as peanut oil, avocado oil, or refined sesame oil. We used the latter. Place the oil in the oven for 5 min at 425º F.

Remove the oil from the oven and place the parboiled potatoes in it. Use a pair of tongs to turn the potatoes and evenly coat them in oil. Put the pan back in the oven on the top rack for 30 min.

While the potatoes are cooking, start on the marinade. Add all ingredients to a blender and process until evenly mixed. Transfer marinade to a bowl and set on the stove top until ready to use.

Remove the potatoes from the oven, and in a separate bowl, toss them in the marinade. Transfer them back to the pan, and put them in oven for another 15 to 20 min, or until dark golden brown.

Toss the potatoes one more time in the left over marinade, and then transfer to a serving dish and sprinkle with salt and pepper.

Check out this great how-to video:

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