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 and 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 small bunch dill
- 1/2 red onion, thinly sliced
- Flaky salt and freshly cracked pepper
Preparation
Preheat the oven to 200°C (400°F). Place the potatoes on a baking sheet, drizzle with oil, and sprinkle with onion powder, garlic powder, salt, and pepper. Toss to ensure the potatoes are evenly coated with the seasoning.
Roast the potatoes for 25 minutes. 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 the potatoes, then return them to the oven and roast for another 15-20 minutes or until they are cooked through and golden brown.
In a small bowl, mix the vegan crème fraiche with the lemon juice.
Before serving, top the potatoes with crème fraiche, seaweed caviar, dill, red onions, flaky salt, and freshly cracked pepper.
