| Prep: 10 mins | Cook: 22 mins – 25 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 200 | 7g | 1g | 32g |
| sugars | fibre | protein | salt |
| 5g | 3g | 4g | 0.39g |
Why I Love Canadian Vegan Honey Dill Potatoes
In the heart of her kitchen, Portland-born Hannah Clark brings to life a Canadian recipe that has swiftly become one of her favorites – the Vegan Honey Dill Potatoes. This dish, easy to make yet bursting with flavor, enchants her every time she prepares it. A delectable concoction of baby potatoes swirling in a delightful blend of vegan honey, dill, and other seasonings, it’s a true celebration of simple, hearty ingredients.
The Inspiration
Inspired by the culinary prowess of vegan chef Angela Liddon, these Vegan Honey Dill Potatoes reflect the ethos of consuming food that not just nourishes the body but also satisfies the soul. Liddon’s recipe collection focuses on proving that plant-based meals can be just as delicious and fulfilling as any other. With this dish, Hannah pays homage to that philosophy, blending the vibrancy of vegan food with the comforting flavors of her Atlantic coast culinary background.
Why I Love These Potatoes
Though Hannah’s expertise mainly lies within the realm of New England seafood, she is as equally thrilled to work with plants. These Vegan Honey Dill Potatoes have become an irresistible inclusion in her homemade meals. Warm and satisfying, these potatoes bring a little hint of the Atlantic with the sea-like saltiness balancing the sweetness of vegan honey and the potency of dill. They are incredibly versatile and make a wonderful side dish to accompany Hannah’s signature lobster rolls or clam chowder, or any other main course that needs elevating.
Hannah loves the simple preparation of the Vegan Honey Dill Potatoes and that they require commonly available ingredients. In her kitchen, seeing her daughters Erin and Samantha eagerly wait as the scent of these potatoes fills the room brings her immense joy. It’s not just another dish to them; it’s a testament to the charm of uncomplicated cuisine.
Nostalgia in Every Bite
Hannah finds the Vegan Honey Dill Potatoes to bear a certain resemblance to her beloved Maine’s potato donuts sans the sweet factor. Both dishes are simple, comforting, and use the humble potato, central to much of Maine’s culinary heritage. Every time Hannah cooks up these potatoes, she’s transported back to the coastal breeze and the close-knit community of her childhood. This is just more than a recipe; it’s a fragrant reminder of her roots and how far she has come.
What You’ll Need
- 2 pounds of baby potatoes
- 3 tablespoons of vegan honey substitute
- 3 tablespoons of olive oil
- 1 tablespoon of dried dill
- 1 tablespoon of garlic powder
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- Fresh dill for garnishing, optional
Method
Step One
Start by preheating your oven to 400 degrees Fahrenheit (200 degrees Celsius). As your oven preheats, wash your baby potatoes thoroughly and pat them dry.
Step Two
Next, place the cleaned baby potatoes in a large mixing bowl. To this bowl, add the vegan honey substitute, olive oil, dried dill, garlic powder, salt, and black pepper. Toss well to ensure all potatoes are evenly coated with the seasonings and oil.
Step Three
After tossing the potatoes, transfer them to a baking sheet and distribute evenly. Ensure the potatoes are in a single layer on the baking sheet for even cooking.
Step Four
Place the baking sheet in your preheated oven and roast the potatoes for about 35-40 minutes or until they are golden brown and crispy. Be sure to flip the potatoes halfway through the cooking time to ensure they cook evenly on all sides.
Step Five
Once cooked, remove the potatoes from the oven and let them cool slightly. If desired, garnish them with fresh dill before serving. These Vegan Honey Dill Potatoes are best served warm. Enjoy!
