These vegan garlic rosemary potatoes are easy to make but full of flavor. Without any added butter or milk, they are sure to please everyone at the table, as they are vegan, gluten free, and DELICIOUS!
Monday seriously snuck up on me. Does anyone else think that the closer we get to the holidays, the faster the days go by. Maybe it’s how early it gets dark but I swear the days just rush by. The only positive for how cold it’s been this weekend is that I spent most of the time close to the warm oven baking or cooking, which is the perfect weekend in my book. Dave and I got on an interesting subject while we were in the kitchen making pancakes this morning. What do vegetarians eat for Thanksgiving?
The simple answer: Potatoes, Pie and if we are lucky the green bean casserole! I started thinking though, what do vegans eat for Thanksgiving and how do you make sure you have things at your table to accommodate everyone’s dietary restrictions? I am going to write more about this in my Thinking Out Loud post on Thursday.
Until then, let’s talk about something that EVERYONE can enjoy shall we. Garlic and rosemary potatoes, simply prepared with salt and olive oil. Sounds too easy right? Well this recipe will ensure that you don’t have to deal with getting the lumps out of your potatoes or the potatoes getting sticky and gross. EEEWW nothing is worse than the potatoes that turn into glue. I shudder just thinking about that. What a deal breaker.
So that is why I make these potatoes for most of my get togethers. They are not fussy, don’t require a lot of attention and are ready in 20 minutes. You can literally have your kids make these once they are drained if you chop the garlic and rosemary for them. They are that easy.
Vegan Garlic Rosemary Potatoes
- 1 lb. red potatoes rinsed and quartered
- 1 1/2 tsp. salt divided
- 1/4 tsp. cracked black pepper
- 1 clove garlic
- 1 tsp rosemary finely chopped and measured after chopped
- 1 1/2 tbs. olive oil
- Add potatoes to a large pot and cover in cold water. Add 1 tsp. salt.
- Cook potatoes over medium high heat, covered until water is boiling. Cook an additional 6-10 minutes until fork tender (you can easily stick a fork through the potato without much resistance)
- Drain the potatoes and add back to pot you cooked them in.
- Add 1/2 tsp. salt immediately. Stir. Add remaining ingredients and stir until all coated with rosemary and olive oil. Taste for seasoning.
- Serve immediately or at room temperature.
- This can be easily be doubled or tripled.
What About You?
- Do you have any vegans or vegetarians coming for thanksgiving dinner?
- Do you have a go to dish that you like bringing to get togethers?