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๐ฆ๐จ๐ ๐๐ ๐ฅ๐ข๐๐ฆ๐ง๐๐ ๐ฃ๐ข๐ง๐๐ง๐ข๐๐ฆ
By theyummyvegan
๐๐ป๐ด๐ฟ๐ฒ๐ฑ๐ถ๐ฒ๐ป๐๐:
2 lbs (900 g) of small Gold Potatoes cut in half
1 large Onion sliced and quartered
2 1/2 Tbsp (38ml) of Grape Seed Oil
2 tsp of (10g) of Ground Sumac
1 tsp (5g) of Aleppo Pepper Flakes
1/2 tsp (2.5g) of Smoked Paprika
Salt & Pepper to taste
1 tsp (5g) of Baking Soda
๐๐ฒ๐บ๐ผ๐ป ๐๐ฟ๐ฒ๐ฎ๐บ ๐ฆ๐ฎ๐๐ฐ๐ฒ (optional to serve with)
1/2 cup (120 ml) Vegan Sour Cream
Juice from 1/2 a Lemon
1/2 tsp (2.5g) dried Mint (optional)
Salt & Pepper to taste
๐๐ถ๐ฟ๐ฒ๐ฐ๐๐ถ๐ผ๐ป๐:
1. Bring a large pot of water to boil. Add Salt to taste and 1 tsp of Baking Soda. Add in the Potatoes.
2. Bring back to a boil and let the Potatoes cook for 4-5 minutes or until a fork or knife can pierce them with some resistance. This step will help in browning the Potatoes and forming a crispy layer.
3. Drain the Potatoes carefully and let them sit for a few minutes to dry.
4. Add them to a large bowl along with the Onions and toss with Oil, Sumac, Smoked Paprika, Aleppo Pepper, Salt & Pepper.
5. Spread the Potatoes and Onions out onto 1 or 2 baking sheets making sure not to crowd them.
6. Bake at 400 for 25-35 minutes flipping the Potatoes when thereโs about 10 minutes left. Continue to bake until completely tender and the Onions are golden in color.
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