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.

Baby Yukon Gold Potatoes in Worcestershire

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.
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Ingredients
  • 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)
Instructions
  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.

 

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