Baby Yukon Gold Potatoes with Creamy Worcestershire Sauce
A can't-miss recipe courtesy of Vedge Restaurant chef/owners Rich Landau and Kate Jacoby. My only change? Using baby Yukon Golds instead of fingerlings. Choose your favorite.
  • 1 pound baby Yukon Gold potatoes, scrubbed
  • 2 tablespoons olive oil
  • 1½ teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • ½ cup vegan mayo (preferably Hampton Creek's Just Mayo)
  • 2 tablespoons vegan Worcestershire sauce (such as Annie's)
  • 1 tablespoon Dijon mustard
  • 2 teaspoons sherry vinegar
  • 1 teaspoon vegan sugar (such as Florida Crystals)
  1. Preheat oven to 400 degrees.
  2. Toss potatoes in a bowl with the olive oil, 1 teaspoon of salt, and 1 teaspoon of pepper. Transfer to a sheet pan and roast for 15 minutes or until fork-tender.
  3. Remove pan from oven and allow to cool for a few minutes.
  4. While the potatoes are cooling, in a food processor combine the mayo, Worcestershire sauce, mustard, vinegar, sugar, and remaining ½ teaspoon of salt and ½ teaspoon of pepper, and pulse until smooth.
  5. Toss the warm potatoes in a bowl with the sauce and serve immediately.
Recipe by apb: eats at