Vegan Brunch by Isa Chandra Moskowitz

Author:Isa Chandra Moskowitz [Moskowitz, Isa Chandra]
Language: eng
Format: epub
Publisher: Da Capo Press

Preheat the oven to 425°F.

Line an 11 x 17-inch baking sheet with parchment paper. If you don’t have parchment paper, spray the sheet with cooking spray or lightly grease with olive oil.

Slice potatoes in half lengthwise and then into about ¾-inch pieces. Place on baking sheet and drizzle with oil. Use your hands to coat the potatoes in the oil, then sprinkle them with salt.

Bake potatoes in the oven for 20 minutes. At this point, remove the tray from the oven and use a spatula to flip the potatoes. You don’t have to be too precise about this—if some don’t flip it’s fine, just hope for the best.

Return potatoes to the oven and roast for 10 to 15 more minutes, until lightly browned outside and tender and creamy inside. Grind pepper over the potatoes to taste.

TIP I really like to use parchment paper on the baking sheet because it ensures that nothing sticks to the pan. And sometimes, if you’re careful, you don’t even need to clean the baking sheet afterwards. Is that too much information? Okay, well don’t tell anyone I do that.

This recipe is for larger potatoes, but you can also whole roast baby potatoes or fingerlings that are on the smaller side. Use the same preparation and ingredients listed, only save yourself the trouble of cutting the potatoes and just roast them whole and unpeeled.

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