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Plant-Based, Vegan, Vegetarian, Dairy-Free
Ingredients:
- 2 pounds small yellow potatoes
- Madly Hadley Plant-Based Cashew Parmesan
- 2 teaspoons salt (separated)
- 2 tablespoons olive oil plus more for the pan
- Ground black pepper
- 1 tablespoon finely chopped parsley,
optional: Flaky sea salt
Instructions
1. Preheat the oven to 425°F and coat 2 baking sheets with olive oil.
2. Place the potatoes in a pot and fill it with water. Add 1 teaspoon of the salt and bring to a boil. Boil until the potatoes are fork-tender. (approximately 15-20 minutes)
3. Drain the potatoes and smash them to about a quarter inch.
4. Drizzle with oil and add Madly Hadley Plant-Based Cashew Parmesan, ground black pepper parsley and flaky salt.
5. Roast until crisp and golden brown (approximately 25-35 minutes). Rate the pan halfway through.