potatoes

9 (GLUTEN-FREE & VEGAN) POTATO RECIPES FOR YOUR HOLIDAY TABLE / November 24, 2019 by Lindsey | Dolly and Oatmeal

9 (GLUTEN-FREE & VEGAN) POTATO RECIPES FOR YOUR HOLIDAY TABLE | dolly and oatmeal

coming in at the last minute with some of my favorite back pocket potato recipes that are perfect for your thanksgiving table. and instead of the ubiquitous mashed potato recipe, we’ve got roasted, smashed, garlicky, salty, creamy, accordion-style; and my favorite: a vegan potato and shallot gratin! you kind of can’t go wrong with any of these, and the best part is they’re all gluten-free and vegan. so no worries when you have a guest with a specific dietary restriction. i hope these bring you some last minute inspiration.

wishing you all a most wonderful thanksgiving ❤️

PEREFECTLY ROASTED POTATOES, EVERYTIME

this is my go-to roasted potato technique each and every time. it’s a no-fail kind of deal that’s perfect for any kind of occasion - whether that’s a typical weeknight dinner, or a holiday feast. you can dress them up as you like, or leave them as is and finish with some flaky sea salt. i personally love a traditional tuscan-style seasoning.

CRISPY SMASHED POTATOES W/ GARLICKY-YOGURT VINAIGRETTE & PICKLED RED ONIONS

you can never go wrong with smashed potatoes - velvety, fluffy insides, and crisp, golden exterior. add an almost drinkable garlicky-yogurt vinaigrette and you’re good to go. while this takes a couple extra steps, each one is intentional and takes this dish up a notch. crowd-pleaser for sure.

WARM FINGERLING POTATOES W/ GARLIC-TURMERIC SAUCE

a site-favorite for years. this warm potato dish with a creamy turmeric-garlic sauce is classic through and through. it’s what we call a “flavor bomb”. earthy turmeric, mixed with some pungent minced garlic, creamy yogurt, and nutty tahini paste. easy to put together, and visually pleasing for your holiday table.

SALTY SMASHED POTATOES W/ HARISSA YOGURT

more smashed potatoes, because one recipe isn’t enough! this one is a little lighter on the ingredient list, but no less flavorful. again, we par-boil, smash, oil, bake, and let the potatoes get nice and crispy. we serve it with a spicy, yet cooling yogurt dipping sauce, and it makes the most delicious little dish.

HASSELBACK POTATO & SHALLOT GRATIN

this is mother os all holiday potato dishes, and therefore it deserves a little more time to put it together. if you have a mandolin you’re going to want to bust it out, because we’re slicing almost a dozen potatoes, and about a half dozen of shallots. the cheesy sauce relies on cashews and store-bought vegan mozzarella, and it bakes up perfectly browned and creamy, your guests will never know they’re not eating dairy.

TWICE-BAKED SWEET POTATOES W/ PUMPKIN SEED DUKKAH

a slightly healthier version of your dairy/cream-laden twice baked potatoes, this recipe uses garnet yams (sweet potatoes), and vegan cream cheese and butter. the dukkah on top though is the icing on the cake, and offers what is already a delicious potato dish, even more flavor. plus, i love these because they’re an easy make-ahead dish that just needs to be warmed the day of.

ROASTED FINGERLING POTATOES W/ ROMESCO SAUCE & HERBY BLACK QUINOA

i love a perfectly rounded dish, and this one is just that. warm roasted potatoes, freshly cooked quinoa, and a creamy romesco sauce. not a typical thanksgiving dish, but one that will certainly please the folks around your table.

ROASTED SWEET POTATO WEDGES W/ GREEN YOGURT DIP

now that i have children (one of them being a picky toddler), i’m always thinking of options that are kid-friendly. this one surely checks that box. at our house we call these wedges “big orange fries”, and i serve them with some sort dipping sauce, in this case a green yogurt (hidden with all sorts of leafy greens). it’s the kind of side that pleases kids and adults alike - win, win.

GARLICKY ACCORDIAN POTATOES

this is one of the oldest dishes on my site (we’re talking 2013, here!), and it still stands the test of time. if you’re a garlic lover, this one’s for you (and if you’re not, you could easily substitute the garlic with sliced shallots). i also love accordion potatoes because they’re visually pleasing and sure to impress whoever you serve them to. i use sweet potatoes here, but feel free to use your preferred spud :)

PERFECTLY CRISPY ROASTED POTATOES, EVERY TIME / August 1, 2019 by Lindsey | Dolly and Oatmeal

PERFECTLY CRISPY ROASTED POTATOES, EVERY TIME | dolly and oatmeal

hands down potatoes are best in the summer. unlike the winter varieties, they’re fresh, and tiny, and delicate. and they make for the most tender insides and offers the most crisp skin provided you cook them in the right way. i’m sure the technique i’m about to wax poetic about has been used time and time again, but i wanted to share it in case there’s anyone out there reading this that hasn’t tried it before.

perhaps this recipe is more of a weekend dish, as the technique adds one extra step, and therefore adds some more time. but i guarantee you, the extra time will be worth it! so what do we do?

we par-boil the potatoes - whole. i’ve tried boiling them cut, but in the end i found that it adds too much moisture which takes away from how crispy they could potentially get.
then we let the potatoes cool completely, then cut them into quarters. (if you really have the time, let them cool, then refrigerate them overnight and cooked the potatoes the next day.)
next comes the roasting. i’ve found that spraying parchment with avocado or olive oil then laying the potatoes in an even layer, then spraying their tops and sides to be best. otherwise you run the risk of adding too much oil, which can also take away from their crispness.
let them cool for at least 10 minutes before you serve them. as the potatoes cool slightly their skin becomes a bit more crisp.

and that’s it! i really hope you all give this recipe a try, it’s definitely been a game changer around here!

happy august, everyone. i hope this last month of summer is especially good to you! xo.

perfectly crispy roasted potatoes, every time | v & gf

i prefer to use baby yukon gold potatoes here, but red or purple potatoes would be great here too. i still have yet to try fingerling potatoes, but have a feeling they would be delicious too!

print the recipe

| serves 4 as a side |

1 pound new potatoes (see notes above)
fine sea salt
avocado oil spray (or olive oil spray)
flaky sea salt

tuscan-style potatoes:

leaves from 2 sprigs rosemary, minced
leaves from 3 sprigs oregano, minced
zest from 1/2 lemon
1 clove garlic, grated over a microplane or minced
1 tablespoon extra virgin olive oil
salt & freshly ground pepper

method

place the potatoes in a large pot with a few fat pinches of salt; cover them with about an inch of cold water. bring the potatoes to a boil, then turn heat down to a steady simmer, and cook for roughly 8-10 minutes, until a potato pierced with a sharp knife slides off the blade. strain the potatoes and let them cool completely.
preheat the oven to 450°F, and line a baking sheet with parchment paper.
once the potatoes are cool, slice them into quarters (or halves, depending on their size). spray the parchment paper with a layer of oil, and place the potatoes in a single layer, making sure they’re not touching. spray the tops and sides of potatoes and place in the center of the oven. bake 30-35 minutes, flipping them every 15 minutes, until their edges are lightly golden and crisp.
remove from oven and let cool for 10 minutes, liberally add flaky sea salt then serve.
to make tuscan-style potatoes: in a small bowl, combine the minced herbs, lemon zest, garlic, and olive oil. season with salt and pepper. after the potatoes have cooled for 10 minutes, toss in the tuscan seasoning, taste and adjust salt, if needed. then serve immediately.

similar recipes:

(vegan) hasselback potato & shallot gratin

CRISPY SMASHED POTATOES W/ GARLICKY YOGURT VINAIGRETTE & PICKLED ONIONS

roasted fingerling potato salad w/ romesco & herby black quinoa

SUMAC-ROASTED VEGGIES W/ TAHINI YOGURT (+ SOME NEWS!) / March 7, 2019 by Lindsey | Dolly and Oatmeal

SUMAC-ROASTED VEGGIE W/ TAHINI YOGURT | dolly and oatmeal

we’re just gonna start with the news, because i’m so excited to finally share it with you! 🎉WE’RE HAVING A BABY!🎉 baby love #2 is on the way, and HE(!!!) is due late this summer!! another little guy will be making us a family of 4 (5, if you’re like us, and count your pup as a child) and while initially i was in a state of shock at the thought of another boy, i am so excited at the idea of he and amesy being best little buds. we thought for sure that it was a girl. i had it all figured out that between both of our immediate families, the siblings have been girl/boy. this will be the first on either side where there are 2 boys. so it just goes to show that genetics only go so far, i suppose.

this pregnancy has been pretty good to me so far. my first trimester was all nausea all the time, but aside from that it was quite easy. and i’m so grateful. i never shared this before, but during my first trimester with amesy i was put on bed rest for about 6 weeks. i had a subchorionic hemorrhage, which is essentially an active bleed in the gestational sac. it was quite sizable and the bedrest was to prevent the hemorrhage from rupturing. it was probably the scariest thing i have ever gone through, but thank goodness amesy made it out of that first trimester, and i went on to have a very healthy pregnancy after that. needless to say, this time around i was was convinced it would happen again (apparently it’s common to have it again if you’ve had it before), but luckily we made it through this first trimester with zero sign of any bleed.

with all the worry of the first trimester aside, my mind is feeling a bit more at peace. we’re beginning to plan some things, some for baby, but mostly for amesy. i’m trying to think of everything i can to make this as easy a transition for him. which has translated to him moving into a big boy bed, starting the beginnings of potty training, and all that fun stuff! but in all honesty, i worried about so much in my pregnancy with amesy, that this time around i’m really just trying to take it all in stride, and just grateful for every day that i get to carry and care for this babe.

so where am i going with all this? and why am i celebrating this news with roasted veg? basically because i haven’t been able to stomach roasted anything for close to 3 months, and i’m finally able to enjoy roasted veggies once again. and more than that, i paired my favorite medley of fresh veg with my ultimate go-to (pregnant or not): dairy-free tahini yogurt. it’s the kind of sauce that you want to pour over everything, sop up with any scrap of bread you can find, or just eat it with a spoon. it’s that good. and if you’re on the other side of the world where it’s still hot and you have a plethora of tomatoes and cucumbers you could make this version that i posted the other day on instagram. like i said, the possibilities are endless with this sauce.

wishing you all a beautiful week ahead!

Sumac Roasted SUMAC-ROASTED VEGGIE W/ TAHINI YOGURT | dolly and oatmeal

sumac-roasted veggies w/ tahini yogurt | v & gf

you could use this sauce in so many applications, but my favorite for this time of year is to brighten up roasted winter vegetables. there’s a good bit of punch and tang in the sauce, so it’s the perfect thing enliven winter meals (especially late winter meals). i used baby potatoes, red onion, and a mix of broccoli and romanesco, but feel free to use your preferred assortment of vegetable, you really can’t go wrong.

here are my favorite brands of dairy free yogurt to use here:

print the recipe

| serves 4 |

tahini yogurt

1/3 cup tahini
3/4 cup plant-based unsweetened plain yogurt (preferably greek-style)
1-2 tablespoons fresh lemon juice
1 clove garlic, grated on a microplane
salt
water to thin

sumac-roasted veggies

1 lb. new potatoes or fingerling potatoes, cut into 1-inch pieces
1 red onion, cut into 1/2-inch wedges
3 tablespoons avocado oil, divided
3 teaspoons ground sumac
salt & fresh ground pepper
1 head broccoli or romanesco (or 1/2 broccoli, half romanesco), cut into bite size pieces
1 tablespoon finely chopped mint
1 tablespoon finely chopped parsley
crumbled vegan feta or mozzarella, to top

method

make the tahini-yogurt. in a large bowl, whisk together the tahini, yogurt, 1 tablespoon lemon juice, garlic, a few pinches salt, a few grinds of pepper, and 1 tablespoon water. taste and add more lemon juice, salt, and water if needed. (if you’re looking to smear the bowl with the yogurt sauce, then i would suggest not adding as much water, you want it thick enough for it not to run down the sides of the bowl.) pour the sauce into a lidded jar or container and store in the fridge for up to 1 week.
roast the veggies. preheat oven to 400°F, and line baking sheet with parchment paper. in a large mixing bowl, combine the potatoes and onions with 1 1/2 tablespoons oil, 1 1/2 teaspoons sumac, and a fat pinches of salt. toss together until everything is even combined. spread the veggies out evenly into the baking sheet and bake for 35-40 minutes (the potatoes will be lightly golden). while the potatoes and onion are cooking, add the broccoli or romanesco to your mixing bowl, and add the remaining 1 1/2 tablespoons oil, 1 1/2 teaspoons sumac, and another good pinch of salt. toss it all together until combined. pull the potatoes from the oven, and add the broccoli (or romanesco) to the tray. roast for another 8-10 minutes, until the broccoli (or romanesco) is tender; and the potatoes and onions are lightly browned and edges are crisp.
let the veggies cool slightly while you prepare your bowl. if you’re smearing your bowl with sauce (alternatively, you could serve the roasted veggies with a side of sauce), add half the sauce to a large shallow bowl, and use a large spoon to spread the sauce into the bottom and sides of the bowl,. add the veggies to the center. top with the chopped mint, chopped parsley, and crumbled vegan cheese (if using).