Cheesy Boiled Baby Potatoes in a Skillet

ELAVEGAN.COM

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!

ELAVEGAN.COM

WHAT YOU WILL NEED

Add the baby potatoes to a saucepan filled with salted water and bring to a boil. Reduce the heat to a simmer and cook for 15 minutes. Then drain the water.

STEP 1

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.

STEP 2

Add the tahini (or cashew butter) and water and mix well. Then stir in the spices and stir until combined.

STEP 3

If the sauce thickens too much, add a little more water at this point and stir. If the sauce is too thin, add more tahini or cashew butter.

STEP 4

Transfer the boiled baby potatoes to the skillet and stir until thoroughly coated. Then mix in the scallions (or chives).

STEP 5

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.

STEP 6

Once the cheese has melted, remove the lid and garnish the dish with fresh parsley (or more scallions/chives), and enjoy!

STEP 7

ELAVEGAN.COM

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!