Boiled baby potatoes smothered in a creamy garlic and cashew or tahini-based sauce, topped with melting vegan cheese. This leek and potato stir-fry is cozy, comforting, and makes for a moreish gluten-free, dairy-free side!
Leek and Baby Potatoes In A Creamy Sauce
It’s no denying that potatoes are already an excellent comfort food (like creamy mashed potato and German potato soup). BUT, add a creamy sauce to them, as I have with this baby potatoes ‘stir-fry’, and you have the ultimate cozy, comforting new potato recipe!
Baby potatoes (also called new potatoes or mini potatoes) are slightly waxy, meaning they have a creamy consistency and hold their shape well once cooked. Meanwhile, the cashew butter or tahini based sauce provides a wonderfully creamy texture with no need for cream or dairy. Top that up with garlic, several carefully selected spices, and fresh herbs for a simple but moreish side dish.
Finish off the stir-fry potatoes with some melty vegan cheese, and you’ll be devouring these cheesy potatoes straight from the pan (or is that just me?!). Best of all, this entire recipe is made up primarily of pantry basics and is ready in about 30 minutes!
Enjoy this baby potatoes recipe as a hearty side in place of or alongside mashed potato and fries/wedges with stews, vegan meatloaf, roast dinners, and at your holiday table! You might also enjoy other skillet potatoes, like these Lyonnaise potatoes or German pan-fried potatoes!
The Ingredients
- Baby potatoes: Use ‘baby’ small yellow potato or red potatoes (also called new potatoes).
- Oil: Use any neutral cooking oil. i.e., vegetable oil, avocado oil, olive oil, etc.
- Leek: This is technically optional but infuses the potato stir-fry with a lot of flavor and texture, so I don’t recommend omitting it.
- Garlic: I used fresh garlic for these garlic potatoes. Adjust the amount to taste.
- Fresh herbs: You can use fresh scallions/ chives and parsley to garnish the baby potato stir-fry.
- Cheese: Use a vegan cheese that melts. I used homemade vegan cheese.
The Creamy Sauce
- Tahini: Use tahini or cashew butter to make the base of this creamy sauce.
- Water: To make it more of a saucy consistency. For more flavor, vegetable broth could work.
- Seasonings: I used a simple seasoning of garlic powder, onion powder, paprika, sea salt, and black pepper (to taste). I also used red pepper flakes, though they’re optional.
Optional Additions:
- More Spice: Increase the heat in this new potatoes recipe with the addition of chili or cayenne powder.
- Butter: A small amount of dairy-free butter in the sauce will increase the richness of this leek and potato recipe.
- Lemon: A squeeze of lemon juice at the end will brighten the dish.
- Parmesan: Sprinkle a small amount of vegan Parmesan cheese over the leek and potatoes before serving for extra cheesiness.
For the full ingredients list, measurements, complete recipe method, and nutritional information, read the recipe card below.
How to Make Stir-Fried Leek and Baby Potatoes
How To Cook Baby Potatoes?
- First, fill a large saucepan with salted water and bring it to a boil. Add the baby potatoes, ensuring they’re covered by water.
- Then, reduce the heat to a simmer and cook for 15 minutes, or until fork-tender. Then drain the water.
You can optionally peel the potatoes at this point, too.
Prepare the Potato Stir-Fry
- Finely slice the leek, mince the garlic, and chop the herbs.
- In the large skillet, heat the oil. Once hot, add the leek and sauté for 2-3 minutes over medium-high.
- Reduce the heat to medium-low and add the garlic, sautéing for a further minute.
- Add the tahini (or cashew butter) and water and mix well. Then stir in the spices.
If the sauce thickens too much, add a little more water at this point.
- Transfer the boiled baby potatoes to the skillet and stir until thoroughly coated. Then mix in the scallions (or chives).
- Add the grated cheese over the top with another splash of water and then add the lid. Cook for a few minutes until the cheese has melted.
- Finally, garnish with fresh parsley (or more scallions/chives), and enjoy!
How to Store?
Make ahead: You can boil (and optionally peel) the potatoes 1-2 days in advance. Store them in an airtight container in the refrigerator.
Store: Allow the stir-fried baby potatoes in sauce to cool and then store in an airtight container in the fridge for 4-5 days. This is best done without the addition of vegan cheese.
Reheat: You can reheat the leek and potatoes in the microwave or on the stovetop. Add an extra splash of water if necessary to loosen up the sauce once more.
Serving Recommendations
If you don’t devour the entire dish with a spoon straight from the pan, then there are several meals you can pair this leek and potatoes recipe with, including:
- Vegan meatloaf or a vegan roast
- Stuffed peppers
- Portobello steaks (or cauliflower steaks)
- Cheesy stuffed portobello mushrooms
- Lentil stew
- Mujadara (Lebanese lentils and rice) with a side of veg
- Crispy Brussel sprouts
- Vegan omelette
FAQs
How long to boil baby potatoes?
This will depend on the size of your pan and the number of potatoes you’re boiling. However, 15-20 minutes is a good guideline.
Can I roast the baby potatoes?
Yes, though if you do, I recommend leaving the skin on to take advantage of the crispiness. To roast the baby potatoes, spread them across a baking sheet (whole or cut in half) and drizzle with oil and salt.
Then bake in the bottom of a pre-heated oven at 400F/200C for 20-25 minutes, or until fork-tender. Flip/shake the tray every 5 minutes to avoid burning. Then toss the roasted baby potatoes with the sauce in the pan.
This way, the roast potatoes are fluffy inside but crispy outside, meaning it’s best to enjoy the dish immediately before they lose their crispness.
Can I make it with larger potatoes?
I haven’t tried, but yes, it should work. I recommend using Yukon Gold potatoes or Red potatoes and simply chopping them into a few smaller pieces before boiling.
Recipe Notes
- Peeled vs. not peeled: You can use either for this recipe. Leaving them unpeeled will add extra vitamins and minerals, but some prefer it without.
- Adjust the spices: Feel free to adjust any of the seasonings and spices used to personal taste.
- If you thin the sauce too much: You can thicken it up again with more tahini/cashew butter, or a small amount of cornstarch slurry.
More Vegan Potato Recipes
- Vegan scalloped potatoes
- Hasselback potatoes
- Zucchini potato fritters
- Air fryer potato chips
- German potato dumplings
- Potato flatbread (GF, yeast-free)
- Vegan stuffed potato cakes
If you try this creamy baby potatoes recipe, I’d love a comment and ★★★★★ recipe rating below. Also, please don’t forget to tag me in re-creations on Instagram or Facebook with @elavegan #elavegan—I love seeing them.
Baby Potatoes Recipe
Ingredients
- 2 pounds (900 g) baby potatoes
- 1 tbsp vegetable oil
- 1 stalk of leek chopped
- 3 cloves of garlic minced
- 1 1/2 tbsp cashew butter or use tahini
- 1/3-1/2 cup (80-120 ml) water + more later
- 1 tsp paprika
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp salt
- Black pepper to taste
- Red pepper flakes to taste (optional)
- 2 sprigs of scallions chopped or use chives
- Grated vegan cheese to taste
- Fresh parsley chopped
Instructions
- You can watch the short video for visual instructions.Boil the potatoes in salted water until they are fork-tender, about 15 minutes, then drain the water. You can peel the potatoes or leave the peel on.
- Heat the vegetable oil in a skillet and add the leek. Sauté for 2-3 minutes. Reduce the heat to medium-low and add the garlic for a further minute, stirring frequently.
- Add the cashew butter and water, mix, and stir in all spices. You might need to add a little more water at this point.
- Transfer the cooked potatoes to the skillet and stir thoroughly. Also, add in the scallions.
- Add the grated vegan cheese, another splash of water, and close the skillet with a lid. Cook a few minutes over low-medium heat until the cheese is melty.
- Garnish with fresh parsley (or add more scallions/chives) and enjoy!
Notes
- You'll find lots of tips, ingredient substitutes, FAQs, and storage instructions in the blog post above.
Nutrition information is an estimate and has been calculated automatically
Simple and Delicious Vegan Cookbook by ElaVeganCLICK HERE to order!
This recipe was a hit for my whole family! Very delicious!
Hi Jenna, I am so glad you liked it! 🙂