UGH I love these so much. I think I’ve been making them weekly at this point. Not only are the perfect for any meal, but they pretty much become a vehicle for all the dipping. Which is my favorite! I’ve tried so many different dips: honey mustard, basil spinach hemp seed sauce, spicy mustard, this vegan pesto from Trader Joes. It’s all so delicious! I picked up a big bag of these at the store and it will last me at least 1-2 weeks (hopefully ;)) You may also see that I love putting these with my breakfast. Pairing these potatoes with avocado & some eggs makes for the best easy, satisfying & delicious combo.
Red potatoes (I cut up around 10-15 potatoes)
3 tbsp olive oil
Sea salt & pepper
Tip: I find they work better using these silicone mats. Definitely not necessary though!
Preheat the oven to 400 degrees
Cut up the potatoes in half & then smaller pieces on each sides
Coat with olive oil, sea salt, pepper & garlic powder. Mix together to completely coat potatoes
Layout on pan and set timer to roast for 20 minutes. Flip around once the minutes are up & cook for an additional 20 minutes. Flip around and cook for another 10 minutes, flip, 10 minutes. So about an hour total :)
Pair with anything! I did Trader Joes Vegan pesto here