Ingredients:
- 1.5 lbs baby potatoes (or any potatoes of your choice)
- 3 tbsp vegan butter (e.g., Earth Balance or Miyoko’s)
- 2 tbsp olive oil
- 3 garlic cloves, minced
- 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
- Lemon wedges (optional, for serving)
Instructions:
- Prepare the potatoes: If using baby potatoes, scrub them clean and cut them in half. Larger potatoes can be diced into bite-sized pieces.
- Cook the potatoes: In a large pot, bring salted water to a boil. Add the potatoes and cook for about 12-15 minutes, or until they are fork-tender. Drain and set aside.
- Brown the butter: In a large skillet or pan, heat the vegan butter over medium heat. Once the butter starts to melt, it will begin to foam. Continue cooking, swirling the pan occasionally, until the butter turns a golden-brown color and releases a nutty aroma (about 5-7 minutes). Be sure to watch carefully, as it can burn quickly once it starts browning.
- Add oil, garlic, and thyme: To the browned butter, add olive oil, minced garlic, and thyme. Stir to combine and cook for 1-2 minutes, until the garlic is fragrant.
- Toss the potatoes: Add the cooked potatoes to the skillet and toss them gently to coat with the brown butter mixture. Let them cook for an additional 5-7 minutes, stirring occasionally, until they are crispy and golden on the outside.
- Season and serve: Season with salt and pepper to taste. Garnish with freshly chopped parsley and serve with lemon wedges on the side if desired.
Estimated Nutrition (per serving):
- Calories: 210-240 kcal
- Carbohydrates: 30-35g
- Protein: 3-4g
- Fat: 10-12g
- Saturated fat: 3-4g (from vegan butter)
- Fiber: 3-4g
- Sugar: 1-2g
- Sodium: 200-300mg (depending on salt added)
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