Addictive Roasted Potatoes

Cut 3 small russet potatoes into 1/2-inch cubes and place them in a medium bowl with enough water to cover, then soak for 20 to 30 minutes.

Preheat the oven to 450F.

Dry the soaked potatoes with a paper towel, place them in a medium bowl, and toss with 3/4 teaspoon garlic powder, then add 1 tablespoon olive oil and rub until evenly coated.

Spread the potatoes on a lined or non-stick baking sheet and roast for 20 minutes, then toss and roast for another 15 to 20 minutes until fork tender, crispy, and slightly charred, tossing every 10 minutes.

Meanwhile, heat a little olive oil in a medium skillet over medium heat and cook 1/2 diced red onion until slightly browned, about 5 to 7 minutes, then add 3 minced garlic cloves, 1/4 teaspoon paprika, 1/8 teaspoon cayenne, cook for another minute, and add salt to taste before setting aside.

Make the dressing by mixing 1 tablespoon vegan mayonnaise, 3/4 teaspoon apple cider vinegar, 3/4 teaspoon Dijon mustard, and 1/4 teaspoon sriracha.

Remove the potatoes from the oven, add salt to taste, mix with the cooked red onion and garlic mixture, drizzle the dressing on top, and add some chopped parsley.