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PREP TIME: 10 minutes
ACTIVE TIME: 10 minutes
INACTIVE TIME: 40 minutes
Olive oil spray or vegan cooking spray (soy-free
if necessary)
2 pounds Yukon gold potatoes, peeled and
chopped into 1-inch cubes
4 tablespoons vegan butter (soy-free if
necessary), melted (or ¼ cup olive oil)
2 teaspoons garlic powder
2 teaspoons dried thyme or rosemary
Salt and black pepper to taste
1. Preheat the oven to 400°F . Lightly spray
two baking sheets with olive oil.
2. Place the potatoes in a medium pot and
cover them with water. Bring to a boil and
cook for 5 to 6 minutes, until tender. Drain.
3. Spread out the potatoes on the baking
sheets. Use a spatula to gently smash each
one just a little bit. Pour the butter over the
potatoes. Sprinkle the garlic powder, thyme,
salt, and pepper on top. Toss to coat, then
spread them out again, making sure that the
pieces aren’t touching. Bake for 40 minutes, flipping them halfway through. Serve immediately. Leftovers
will keep in an airtight container in the fridge for 2 to 3 days.
Feel free to try other seasonings if garlic powder, thyme, or rosemary don’t float your boat.