Ingredients
The following ingredients have 4 Servings
- 24 oz Fingerling Potatoes (1 packet or about 16-18 fingerling potatoes)
- 2 tsp extra virgin olive oil
- 2 Tbsp Vegan Butter (I used Earth Balance Stick)
- ½ cup Sun-dried tomatoes (use some of the brine that comes with sun-dried tomatoes)
- 1½ Tbsp Garlic (shredded)
- ¼ cup Red Onions (finely diced)
- ⅓ cup Fresh Oregano (use fresh oregano for best results)
- ½ tsp Salt (Adjust to your taste)
Instruction
- Preheat oven to 400°F
- Cut the potatoes lengthwise (about 4 slices per fingerling potato)
- Add the oil to the potatoes and mix well
- Transfer to a baking tray and spread them evenly (one layer only)
- Place the tray in the oven
- Roast them for 40 minutes or until they pass the knife test
- Remove them from the oven and set aside
- Heat a heavy bottom pan on medium heat
- After 30 seconds, add the vegan butter to the pan
- Add the garlic, onions and sun-dried tomatoes to the pan
- Add the salt and fresh oregano
- Mix well
- Gently transfer the potatoes to the pan
- Mix the sauce and potatoes well before serving
