Buttery Dill Roasted New Potatoes, Lemony Oat Fraiche, Seeweed Caviar & Red Onions.

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Buttery Dill Roasted New Potatoes, Lemony Oat Fraiche, Seeweed Caviar & Red Onions.
By @legallyplantbased

RECIPE:
Potatoes:
1800 g (4 lb) small new potatoes, scrubbed, rinsed & dried
1 tsp onion powder
1 tsp garlic powder
salt & pepper to taste
1 small bunch dill, finely chopped
50 g vegan butter
2 tbsp oil of preference

Topping:
200 ml vegan crème fraiche (I’m using an oat based one)
1/2 small lemon, juiced
70 g (1 small jar) red seaweed caviar
1 small bunch dill
1/2 red onion, thinly sliced
flaky salt & freshly cracked pepper

METHOD:
- Preheat oven to 200 C / 400 F. Place potatoes on an oven sheet, drizzle with oil and add onion powder, garlic powder, salt and pepper. Combine and make sure the potatoes are evenly coated with the seasoning.
- Roast potatoes for 25 minutes. Melt butter and mix with the chopped dill. Remove potatoes from oven and pour the dill butter over them. Toss to coat the potatoes then return to oven and roast for another 15-20 minutes or until they are cooked through and golden brown.
- Mix vegan crème fraiche with the lemon juice in a small bowl.
- Before serving, top potatoes with, crème fraiche, seaweed caviar, dill, red onions, salt & pepper.
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