I am obsessed with potatoes, I have sometimes made this with a mixture of sweet potatoes as well as ordinary ones, so mix and match as you please. They are more-ish, I warn you, and are a meal in themselves, especially when served with your favourite green herb salad with a little onion. Also ideal for b’que accompaniment ! Use your imagination, as these potatoes marry well with vegan sausages as well as vegan burgers, so, enjoy and be merry !
4-5 medium sized potatoes, cut into wedges (skins on)
2 Tbsp sweet chilli sauce
1 Tbsp nutritional yeast
¾ tsp sea salt
½ cup refined coconut oil, melted
1 tsp miso
1½ tsp smoked or sweet paprika
1 tsp Sriracha Hot Chilli Sauce – (US available from here, UK available from here)
a pinch of chilli
2 cloves garlic
2 tsp maple syrup
3-4 halved sun dried tomatoes
a handful of whole cherry tomatoes
1. Place the marinade ingredients in your food processor and blend until smooth.
2. Massage the marinade into the potatoes, skins and all, and let them rest covered for an hour or so, tossing them a couple of times.
3. Place and spread the potatoes in an oven dish, toss on the cherry tomatoes, and roast on 220° C / 430°F until golden – crunchy on the outside and as soft as ‘butter’ on the inside.
4. Enjoy with your favourite salad, or anything else that takes your fancy !
All recipes and content © Miriam Sorrell www.mouthwateringvegan.com 2010