Vegan Buttery Dill Roasted Swedish New Potatoes with Lemony Oat Fraiche, Seaweed Caviar & Red Onions
Ingredients
- 1800 g (4 lb) small new potatoes, scrubbed, rinsed & dried
- 1 tsp onion powder
- 1 tsp garlic powder
- Salt & pepper to taste
- 1 small bunch dill, finely chopped
- 50 g vegan butter
- 2 tbsp oil of preference
- 200 ml vegan crème fraiche (oat-based)
- 1/2 small lemon, juiced
- 70 g (1 small jar) red seaweed caviar
- 1/2 red onion, thinly sliced
- Flaky salt & freshly cracked pepper
Preparation
Preheat the oven to 200°C (400°F).
Place the potatoes on an oven sheet, drizzle with oil, and add onion powder, garlic powder, salt, and pepper. Mix to evenly coat the potatoes with the seasoning.
Roast the potatoes for 25 minutes.
While the potatoes roast, melt the vegan butter and mix it with the chopped dill.
Remove the potatoes from the oven and pour the dill butter over them. Toss to coat, then return to the oven and roast for another 15-20 minutes, until they're cooked through and golden brown.
In a small bowl, mix the vegan crème fraiche with the lemon juice.
Before serving, top the roasted potatoes with crème fraiche, seaweed caviar, dill, red onions, flaky salt, and cracked pepper.
