Breakfast Potatoes (Vegan)

Updated at: Sat, 11 Nov 2023 08:49:28 GMT

Step 1

Prep potatoes and garlic cloves.

Step 2

Add butter to a large non-stick pan. Melt, then add garlic, rosemary, chilli flakes and pepper. If you're using spring onion, consider dicing the whites and adding them here for a real savoury oniony flavour.

Step 3

Once the garlic is browning, add your potatoes. Turn the potatoes in the buttery mix to ensure they're coated, then add a pinch of salt and dust your potatoes with smoked paprika. Again, stir to combine.

Step 4

Cover with a lid. Turn the potatoes every 10-15 minutes. Your aim is to soften the potatoes first, not crisp the outside. This might take 40-60 minutes. Test by poking with a fork (or eating one yourself).

Step 5

Once softened, now onto crisping. Turn up the heat to medium-high, keep the potatoes covered, but check on them more frequently.

Step 6

As the sides crisp up, move the potatoes around the pan. You could more systematically turn the potatoes to ensure crispiness, but I'm lazy. Once crispy on 2-3 sides, remove the potatoes from the pan.

Step 7

Now we're moving quickly to make a pan sauce drizzle. With the heat on medium, add a splash of oat milk to your pan juices. Add the Dijon mustard, pressing it into the milk with a spatula and stirring it. Add those drops of lemon juice. Stir it around til reduced. Your aim is a creamy sauce. Careful, it'll solidify more as it cools, but if the reduction is too watery, it'll soggy the crispy potatoes.

Step 8

With your potatoes on the plate, drizzle tiny drops over the top. Serve with optional onionoids like chives or spring onion over the top.

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