Vegan Dinner Recipe: Lemon Greek Potatoes
4-5 med-large Russet Potatoes
1/4 cup Avocado Oil
3 tbsp Nutritional Yeast
3 tbsp Mustard
2 Lemons juiced (1/4 cup)
1 bulb Garlic peeled and roughly chopped
1 tbsp Paprika
1 1/2 tsp Garlic granules
2 tsp dry Mustard
2 tsp Dill dried
Salt + Pepper to taste
Handful of Fresh Dill to garnish
Prepare and measure your ingredients.
Mix your marinade then separate into two bowls, one large with 3/4 of the marinade and pour the remaining marinade into a small bowl with the garlic, roughly chopped.
Peel potatoes, cut half lengthwise, then into even sized wedges. Rinse with cold water. Par boil potatoes for 3-5 minutes, strain and place in a large bowl.
Coat potatoes in 3/4 of the marinade (reserve 1/4 of the marinade w garlic, add with 10-15 minutes left to cook)
Bake at 400 degrees for 25-30 minutes in the center rack. Coat potatoes in remaining garlic marinade and return to the oven until crisp on the outside tender on the inside. Approx 10-15 mins more.
If your potatoes are still hard in the centre you can always reduce the heat at the 25-30 minute mark, and cook longer until tender, ever oven is different..
Also I find an oven proof glass baking dish works best for this recipe
Serve with Vegan Tzatziki
1 cup Cashew or Vegan Sour Cream
1/2 Lemon juiced
3 clove Garlic crushed
1/4 cup grated Cucumber with skin moisture removed or pressed out
1 tsp dry Dill
Salt and pepper
1 tsp garlic salt
Fresh Dill 1/4 cup chopped
Thank you Soulfull Vegan for sharing this delicious and healthy recipe! If you love vegan recipes and inspiration, be sure give her a follow! https://www.facebook.com/