Name: Crispy Old Bay Potatoes with Remoulade Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 24 ounce golden potatoes or baby red potatoes, halved; 3 tsp Old Bay; 1 tbsp olive oil; 1/2 cup vegan sour cream or plain yogurt; 1/4 cup dijon; 1 tsp Old Bay; 2 teaspoons prepared horseradish; 1/2 squeeze lemon; 1 teaspoon hot sauce; 1 large clove garlic, minced and smashed; 1 tsp vegan Worcestershire; 1 tbsp celery, minced; 1 tbsp fresh dill, chopped; 2 scallions, finely chopped; 1 tbsp capers

Ingredients

Scale

Potatoes:

24 ounce golden potatoes or baby red potatoes, halved
3 tsp Old Bay
1 tbsp olive oil

Remoulade Sauce:

1/2 cup vegan sour cream or plain yogurt
1/4 cup dijon
1 tsp Old Bay
2 teaspoons prepared horseradish
1/2 squeeze lemon
1 teaspoon hot sauce
1 large clove garlic, minced and smashed
1 tsp vegan Worcestershire
1 tbsp celery, minced
1 tbsp fresh dill, chopped
2 scallions, finely chopped
1 tbsp capers

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Instructions

Preheat oven to 425°F
Line a pan with parchment paper
Place prepped potatoes in a large bowl.
In a small bowl, whisk together OLD BAY seasoning and olive oil.
Pour oil mixture over potatoes and gently toss to coat.
Spread seasoned potatoes onto prepared baking sheet. Cut side down.
Bake for 30-40 minutes, stirring potatoes every 10-15 minutes. Potatoes are done when they are crispy on the outside and tender on the inside.
While potatoes bake, make the sauce! Combine all the ingredients in a small bowl, whisk until smooth!
Serve immediately with remoulade sauce. Garnish with fresh dill.

Prep Time: 15 minutes
Cook Time: 30 minutes

Nutrition

Serving Size: 4