Lemon & Garlic Roast Potatoes

It’s that time of year again: gathering around with your closest friends and family, answering their burning questions about what you want to do with your life now that you’re basically considered an “adult”, going around the table sharing what you’re thankful for, and best of all: eating some damn good food.

In light of this being my first Thanksgiving as a vegan, I have teamed up with my friends to create THE ultimate Thanksgiving Feast. This Monday, Wednesday and Friday we will be launching tons of vegan Thanksgiving-inspired dishes that you can bring to a gathering and impress with your plant-powered cooking skills. Be sure to check out the other amazing recipes in this collaboration:

The Compassionate Life – Brussels Sprouts with Cranberries & Balsamic Glaze
Plant Based Jane – Apple Pancakes
Love Wild Live Free – Sweet Potato Crostini with Pesto Avocado and Pomegranate


In my opinion, sides are the BEST part of Thanksgiving dinner…especially roast potatoes. I’m going to share my secret technique to flavouring your potatoes from the inside-out and getting them fluffy on the inside but crispy on the outside.

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LEMON & GARLIC ROASTED POTATOES

1 lb mini potatoes
juice of one large lemon
4-6 cloves of garlic
1-2 tablespoons garlic powder
sea salt
avocado oil (optional)
chives

Preheat oven to 425 degrees fahrenheit.

Wash, scrub, and cut the potatoes in half. Crush the garlic with the flat side of a knife or with a wooden spoon – you still want it to be fairly intact so it doesn’t burn during roasting. Toss the potatoes, garlic, lemon juice, and a pinch of salt into a pot. Add just enough water to submerge the potatoes. You want the cooking water to be very lemony and garlicky, so add more garlic and lemon as you see fit; this is the KEY to infusing your potatoes with flavour. Bring to a boil and then reduce the heat. Simmer until the potatoes are tender, but not soft enough to mash.

Drain the potatoes and pat dry with a tea towel. Try to remove as much water as possible as this will help them crisp up in the oven. Spritz the potatoes with avocado oil (about 1 teaspoon), and toss with garlic powder. Spread the seasoned potatoes in a single layer on a baking sheet lined with parchment, ensuring the potatoes aren’t touching each other. Roast in the oven for 16 minutes, turning halfway through or until golden brown and crispy.  While still hot, season with sea salt. Sprinkle with chopped chives for garnish and add an extra squeeze of lemon juice if you desire.

Stay tuned for the main dish recipe coming this Wednesday, and my VEGAN PUMPKIN PIE (!!!) recipe coming this Friday. Subscribe to my blog to get e-mail notifications when a new recipe is posted. No spam, I promise!


For your viewing pleasure, here’s a very quick video demonstration of the recipe.

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