Description
Crispy roasted potatoes tossed with smoky soyrizo and herbs. A simple, satisfying vegetarian main course.
Ingredients
Units
Scale
- 4 cups (950 ml) baby new potatoes
- 0.5 large yellow onion
- 1 tsp salt
- 0.5 tsp ground black pepper
- 0.5 tsp paprika
- 0.5 tsp (1.5 ml) dried thyme or 1 tsp (5 ml) fresh thyme leaves
- 4 tbsp (60 ml) olive oil
- 6 oz (170 g) Soyrizo vegan chorizo
- 2 tbsp (30 ml) chopped parsley
Instructions
- Preheat oven to 375°F (190°C).
- Cut baby new potatoes in half or into ½ inch pieces. Slice onion into 1 inch strips.
- Place potatoes, onions, salt, pepper, paprika, thyme, and olive oil in a bowl. Toss to coat potatoes and onion with spices and oil.
- Turn out potato mixture on a baking sheet. Roast for 30-40 minutes or until potatoes are golden brown and fork tender.
- Soyrizo
- While potatoes are roasting, pan fry Soyrizo in a non-stick skillet over high heat, breaking it into small pieces, until desired crispiness is reached.
- Once potatoes are complete, place them on a plate, top with cooked Soyrizo and parsley.
Notes
- For extra crispy potatoes, toss them with a little cornstarch before roasting.
- If you don’t have soyrizo, crumbled firm tofu sautéed with smoked paprika makes a good substitute.
- Store leftover potatoes and soyrizo separately in airtight containers in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 400
- Sugar: 5
- Sodium: 600
- Fat: 25
- Saturated Fat: 5
- Unsaturated Fat: 18
- Carbohydrates: 40
- Fiber: 5
- Protein: 15
- Cholesterol: 0