Serve these delicious potatoes as a side dish or, if you love potatoes like me, serve it as a main dish. Just yum.
INGREDIENTS
2 lb Yukon gold potatoes, quartered
4 cloves garlic, minced
1 Tbsp olive oil
3 Tbsp vegan butter
1/2 tsp smoked paprika
Salt & pepper to taste
2 green onions, sliced
Vegan sour cream
DIRECTIONS
1. Add the potatoes to a large pot, cover with 1 inch cold water, and bring to a boil over high heat. Cook until fork tender, about 14 to 16 minutes. Drain the potatoes and let cool to room temperature. (Instantpot: 3 minutes, natural release).
2. In a large nonstick skillet over medium-high heat with 1 Tbsp vegetable oil, cook potatoes until golden brown and crispy, about 3 to 5 minutes per side. Add the minced garlic, butter, and smoked paprika, and stir frequently until the butter has melted and the potatoes are well coated. Season well with salt and pepper.
3. Serve with vegan sour cream.