So simple and delicious, these Seasoned Oven Roasted Baby Potatoes with Vegan Sriracha Dressing are an amazing side dish. Flavorfully seasoned, not too spicy and certainly not mild, these delicious oven roasted baby potatoes are then topped with a tasty Sriracha dressing that will knock your socks off.  Everyone will flip over these super tasty potatoes making them an ultimate Whole Food Plant Based dish, no oil, no sugar, no highly processed ingredients and gluten free.

Hi!  Robin here.

We are a potato-loving family.  I mean, well . . . who doesn’t love potatoes, right?  They so delicious and filling. The simple beauty of the wonderous potato and its awesome versatility.  I must write a love sonnet about my love for the incredible potato.

My potato, my love –  by Robin Paone

Dear tasty potato, I love you so,

Your deliciousness in my tummy you go,

The McDougall has decreed that upon you, we may feast,

But nary no oil shall your skin be greased,

You are always a beauty to mine worshipping eyes,

Although, I must admit, I can’t wait to slice you into oven-baked fries!

The incredible potato

The beauty of the potato is that it lends itself to a wide range of recipes.  There are soooo many potato recipes out there on the innerwebs, but I must tell you that this very simple recipe is the most often requested and repeated recipe in our household.  TP109 and Mikey both love these seasoned baby potatoes.  Mike can eat them 24/7; he absolutely loves them.  Which is a HUGE bonus since he is such a picky eater.

Batch them babies!

One of the main things I love about this recipe is it works great in batches also known as food prepping.  I typically tend to double, triple, and have been known to quadruple this recipe simply because everyone enjoys these little lovelies for breakfast, lunch, dinner, and as a snack.  They go with everything.

Sriracha

“Ohhhh my goodness,” as my granddaughter, Charlotte, says when she sees something tasty.  She is only 19 months old, so it is quite comical when she blurts this out.  That’s what I said when we tried Wildbrine Probiotic Spicy Kimchi Sriracha.  “Ohhh my goodness!”  We totally flipped out when we finally found Wildbrine!  AND, it is Whole Food Plant Based compliant!  Run, don’t walk to your local grocery store to find it in the refrigerated food section.  If they don’t have it, request that they order it.  You will not be sorry.  It is soooo good!  You might be thinking that this is a sponsored ad, but it totally is NOT.  We just love it that much.  Trust me on this one, you will be saying “Ohhh my goodness!” after the first bite!

Vegan Sriracha Dressing

Once we got our hands on Wildbrine Sriracha, the wheels of recipe creation got turning.  We decided to make a Vegan Sriracha Dressing.  The recipe fairies waved their special recipe wand and allowed us to create thee most delicious and very simple sriracha dressing that is WFPB compliant!

We are literally putting this deliciousness on everything!

Put it in a Bowl

One of our favorite methods for dinner is creating yummy veggies bowls. We used our Seasoned Oven Roasted Baby Potatoes, roasted broccoli rabe, salad fixings, and that delicious Vegan Sriracha Dressing drizzled all over! It was absolutely delicious!

 This post contains affiliate links, and I may receive a very small commission if you purchase through those links at no additional cost to you. Thank you for supporting Monkey and Me Kitchen Adventures! For more information, see our disclosures here.

Ameera here!

Michael loves the seasoned oven roasted baby potatoes. He requests them all the time for breakfast so we are always making them.  Mom wasn’t kidding when she said we “batch” them!  We have to because Michael and Dad scarf them down.  They really enjoy these lil nuggets of golden deliciousness!

That sriracha dressing is divine!  Seriously though, it is so gosh darned tasty . . . and on those taters!  We were chowing them down.

Just picture the four of us (Mom, Dad, me and Michael) all standing over the kitchen island dipping the seasoned oven roasted baby potatoes into the newly made sriracha dressing and the only thing you hear is “MmmmMMmmMmM.”

You just gotta try these babies and that sriracha dressing…. “Ohhhh my goodness!”

Products Used:

• High Speed Blender
• 14 x 20 baking sheet
• Parchment paper
• Spatula

Seasoned Oven Roasted Baby Poatoes

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• Author: Monkey and Me Kitchen Adventures
• Prep Time: 5 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Yield: 6 Servings 1x

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Description

So simple and delicious, these Seasoned Oven Roasted Baby Potatoes with Vegan Sriracha Dressing are an amazing side dish. Flavorfully seasoned, not too spicy and certainly not mild, these delicious oven roasted baby potatoes are then topped with a tasty Sriracha dressing that will knock your socks off.  Everyone will flip over these super tasty potatoes making them an ultimate Whole Food Plant Based dish, no oil, no sugar, no highly processed ingredients and gluten free.

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Ingredients

Scale 1x2x3x

• 1 lb. white baby potatoes (cut into halves or quartered, dependent upon size)
• 1 lb. red baby potatoes (cut into halves or quartered, dependent upon size)
• 2 teaspoons parsley (dried)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon sweet paprika
• Dash of cayenne
• 1 teaspoon sea salt (+/- to taste – see recipe notes*)
• ¼ teaspoon pepper (+/- to taste)

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Instructions

1. Preheat the oven to 400 F. Place one oven rack in the center of the oven and then place the 2nd oven rack near the top (the top rack will be used later for broiling).
2. Wash the baby potatoes, cut into halves and/or quarters to create uniform sizes. Place the cut baby potatoes in a pot full of cold water, add some sea salt and bring to a boil.  Once the water is a full boil, then lower the temperature down to a moderate to low boil.  Boil for 12 to 15 minutes until the potatoes are almost done.
3. In the meantime, while the potatoes are boiling, in a small bowl, mix the dry ingredients: parsley, garlic powder, onion powder, sea salt, sweet paprika, black pepper and cayenne, set aside.
4. After the potatoes have boiled for 12 to 15 minutes, drain off all the water. Then place the potatoes back into the empty pot, turn off the burner, and put the potatoes in the dry pot back onto the turned-off burner, and allow the potatoes to dry in the pan for one minute.  This process helps remove the wetness from the potatoes so the seasoning adheres to the potatoes.
5. Remove the pot of cooked potatoes from the stove, add ½ of the dry ingredient seasoning mixture and gently stir. Be careful, you do not want to break the potatoes open. 
6. Place the seasoned potatoes onto a parchment paper covered baking sheet.
7. Put the potatoes in the oven and bake for approximately 10 minutes or until tender.
8. After 10 minutes, remove the potatoes from the oven and generously sprinkle the other half of the mixture over the potatoes. You do not need to mix them up, just sprinkle over top.   Test one potato to see if it is tender.  If not, return to the oven to bake, checking every 5 minutes until tender.
9. Once the potatoes are tender, now switch the oven from “Bake” to “Broil”, then place the potatoes on the top rack and broil the potatoes for 5 to 10 minutes or until the potatoes are nicely browned and fork tender. Watch them carefully so they don’t burn.  Sprinkle with a tiny dash of sea salt immediately after removing from the oven when they are still piping hot.
10. Serve plain as a beautiful side dish, or in a buddha bowl. They are especially nice with Vegan Sriracha Dressing.  

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Notes

*Sea Salt:  You may need to add some additional sea salt based upon our family’s sea salt preferences.

Don’t forget to make our delicious Vegan Sriracha Mayo to go with that tasty taters!

Vegan Sriracha Dressing

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• Author: Monkey and Me Kitchen Adventures
• Prep Time: 5 minutes
• Total Time: 35 minutes
• Yield: .75 Cup
• Category: Sauce

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Description

Tasty Sriracha dressing that will knock your socks off.  Everyone will flip over these super tasty potatoes and Vegan Sriracha Dressing making them an ultimate Whole Food Plant Based dish, no oil, no sugar, no highly processed ingredients and gluten free.

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Ingredients

Scale 1x2x3x

• ½ cup raw unsalted cashews (soaked in hot water for 30 minutes)
• ½ cup unsweetened plain almond milk (or other plant milk)
• 2 ½ to 3 Tablespoons sriracha (+/- to taste – see recipe notes*, we used Wildbrine Probiotic Spicy Kimchi Sriracha)
• ½ teaspoon sea salt (+/- to taste – see recipe notes*)
• 1 Tablespoon + 1 ½ teaspoons lemon juice (+/- to taste – see recipe notes*)

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Instructions

1. Place the raw cashews in a bowl. Add boiling water to the bowl making sure the cashews are immersed. Allow to sit for 30 minutes.
2. Discard the water that the cashews are sitting in. Add the cashews and plant milk to a high-speed blender and blend for one minute.
3. Add all the remaining ingredients and blend for 30 seconds.
4. Taste test the sriracha dressing flavors, add more sea salt, sriracha, or lemon juice until the desire flavors are achieved.

Serve over buddha bowls, salads, oven fries, literally anything.

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Notes

*Sriracha:  We were thrilled to find a Whole Food Plant Based compliant sriracha sauce.  Wildbrine Probiotic Spicy Kimchi Sriracha has amazing flavor.  We absolutely love it.  If you are looking for a mild flavor, use 2 ½ Tablespoons of sriracha sauce.  If you are looking for a little kick use 3 Tablespoons.

*Lemon Juice:  The lemon juice balances the flavor of the sriracha. If you are looking for less kick, use a little more lemon juice.  Add ½ teaspoon extra (beyond the recipe amount indicated) to mellow out the flavor, if desired.

*Sea Salt:  You may need to add some additional sea salt based upon our family’s sea salt preferences.  Conversely, you may wish less.

Storage:  Cool to warm and refrigerate.

 This post contains affiliate links, and I may receive a very small commission if you purchase through those links at no additional cost to you. Thank you for supporting Monkey and Me Kitchen Adventures! For more information, see our disclosures here.