Ingredients

The following ingredients have 4 Servings
  • 10 Medium Potatoes ((4 1/2 pounds / 2 kilograms raw unpeeled weight))
  • 1 Tablespoon Olive Oil
  • 1/8 teaspoon Salt
  • 1/8 teaspoon Ground Black Pepper
  • 1 Medium Onion (White, Yellow or Brown, Chopped)
  • 1 teaspoon Crushed Garlic
  • 1 teaspoon Olive Oil
  • 2 Tablespoons Soy Sauce
  • 2 Tablespoons Maple Syrup
  • 1 teaspoon Dried Rosemary
  • 1/8 teaspoon Liquid Smoke
  • 1 cup Vegan Mayonnaise ((240g))
  • 1 1/2 Tablespoons Dijon Mustard
  • 1 1/2 Tablespoons Distilled White Vinegar
  • 1/4 cup Chopped Chives

Instruction

  • Preheat the oven to 390°F (200°C)
  • Peel and chop the potatoes and then add to a bowl with the olive oil and a sprinkle of salt and pepper and toss together until lightly coated in the oil. Place onto a parchment lined baking tray and bake in the oven at 390°F for 35 minutes until perfectly roasted. Remove from the oven and leave to cool.
  • While the potatoes are roasting, chop the onion and add to a frying pan with the garlic and olive oil. Add the soy sauce, maple syrup, dried rosemary and liquid smoke. Fry until the onions are soft and the sauce is sticky. Remove from heat and set aside.
  • Add the mayonnaise, dijon mustard and white vinegar to a bowl and whisk together. Add in the fried onions and chopped chives and mix in.
  • Add the roasted potatoes and gently fold them into the sauce, taking care not to break up the potatoes.