Vegan Breakfast Potatoes

Ingredients

• Red potatoes

  Flesh and skin, raw

  4 potato, small or 680g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  2 tbsp or 28g

• Salt

  Table

  1 tsp or 6g

• Garlic powder

  Spices

  ½ tsp or 2g

• Pepper

  Spices, black

  ½ tsp or 1g

Directions

1. Optional: Use vegan butter instead of vegetable oil.
2. Heat a skillet to medium heat, or an electric skillet to 350 degrees F.
3. "Bake" your potatoes in the microwave for 4-6 minutes total (flipping once halfway through) until they have a little give when squeezed. Alternatively, bake them in a 400 degree F oven placed directly on the rack for roughly 20-35 minutes, depending on their size, until soft to the touch.
4. Cut cooked potatoes into bite-sized pieces, and add vegetable oil to the hot skillet. Only add enough to accommodate all of your potatoes.
5. TIP: Place potatoes, one by one, onto the skillet directly in the oil ensuring both exposed cut sides touch the oil. This will ensure all sides get crispy brown.
6. Once all potatoes are on the skillet, spray the top with canola or olive oil (optional) and season with half of the seasonings. Spraying them with oil helps the seasonings stick to the skin.
7. After about 4 minutes, use a fork or spatula to tip the potato over onto its other side to brown evenly.
8. After another 3-4 minutes, flip the potatoes on their backsides (skin side down) and season with remaining salt, pepper, and garlic powder. Cook for another 2-4 minutes until crispy and golden brown on all sides.
9. Serve with condiments such as hot sauce or Whiskey BBQ ketchup. Enjoy!

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• Vegan Potato Pancakes
• Vegan Breakfast Tacos
• Vegan Breakfast Burritos
• Vegan Potato Tacos
• Vegan Mashed Potatoes
• Vegan Potato Soup