Simply drizzle olive oil over your potatoes (I used fingerling potatoes) and season with sea salt, pepper, and garlic powder (fresh rosemary is also a nice touch!) then bake for 30-45 minutes at 425 degrees Fahrenheit, depending on the size of the potatoes (I did 30 min here, but usually do 45 for sweet potatoes or other bigger potatoes). My vegan sour cream and mashed avocado (combined with fresh cilantro) were on the side. I topped mine with mashed avocado and vegan sour cream (mixed with fresh cilantro, garlic, lemon juice, sea salt, pepper & smoked paprika).
Recipe by Vegan reset.
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