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top shot of cheesy baby potatoes in black skillet
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Baby Potatoes Recipe

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!
Course lunch, Side
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 2

Ingredients

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 Facts
Baby Potatoes Recipe
Amount per Serving
Calories
393
% Daily Value*
Fat
 
6
g
9
%
Saturated Fat
 
1
g
5
%
Sodium
 
614
mg
26
%
Potassium
 
2001
mg
57
%
Carbohydrates
 
77
g
26
%
Fiber
 
7
g
28
%
Sugar
 
6
g
7
%
Protein
 
11
g
22
%
Vitamin A
 
520
IU
10
%
Vitamin C
 
90
mg
109
%
Calcium
 
68
mg
7
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.