What’s in your fridge the day before you do groceries? We usually go on Mondays because weekends at the market are usually a madhouse and no thank you. I like that it’s just me and all the old people on Monday morning even though they touch everything and put it back!
Anyway yesterday was the day before grocery day for us–duh, right?–and there wasn’t much to choose from. But we still some potatoes that were still good despite the heat and I had an idea based on a similar meal I’d made earlier in the week, courtesy of Instagram. Say what you will about social media but if someone else is already taking the time and effort to make videos of yummy vegan recipes, I think we owe it to them to test them out. I’m an author not a recipe creator, at least not full-time and this means I only need to focus on making a successful dish.
Right?
Anyway this vegan recipe is super easy. All you need to do is cut up and season a few potatoes and let the oven do the rest of the work and then mix the topping. It really is an easy vegan recipe that you can create and re-create whenever you’re in a potato kind of mood.
You can pair this Mediterranean potato recipe with anything you want. I opted for a simple side salad from the remaining salad ingredients from the week.
What is your go-to vegan potato recipe?
Kitchen Tools:
*Cutting board
*Veggie brush
*Kitchen Knife
*Baking Mat
*Mixing bowls
Ingredients:
*Potatoes
*Shallots
*Sundried tomatoes
*Dill pickles
*Capers
*Hot chili pepper
*Lemon juice
*Salt & pepper
*Dill & Oregano
*Oil (optional)
Instructions:
*Cut the potatoes. In this instance I kept the chunks a bit bigger because the potatoes are the main attraction of this dish so don’t dim their shine by making them too small.
*In a large mixing bowl or right on the baking sheet, toss the potatoes with your favorite seasoning until well coated. Cook at 180c until crisp on the outside and soft AF on the inside, about 25 to 30 minutes. I used my old faithful seasonings: salt & black pepper, smoky paprika, ground coriander, garlic & turmeric. Oil is optional but you know I try to keep it out of my diet as much as possible.
* While the potatoes are cooking, it’s time to make the Mediterranean style topping.
*Quick pickle the shallots with salt, pepper, lemon juice/vinegar. Let sit about 10 minutes before mixing with the other ingredients.
*Chop sundried tomatoes, rough chop or dice the pickles and chili pepper.
*Keep half the capers whole and rough chop the others.
*Add those along with the dried or fresh herbs into a mixing bowl and stir well. Taste and add more seasoning as needed.
Serving:
The choice is your on how to serve them. My original plan had been to toss the potatoes in with the caper & shallot mix but I didn’t end up doing that, though I wish I had. I added a few spoonfuls on the bottom of the plate and then piled the potatoes on before adding the rest to the top. I added a small spoon of chili paste because, well because I like it spicy.
If you choose to make oil in this recipe, I’d really recommend that you toss it so you don’t end up with soggy potatoes on the bottom.
Personally I think this recipe is complete on its on but I added a salad on the side because we all need more fresh vegetables.
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The Spicy Spatula 
Whatcha think?