Crispy Buffalo Potatoes w/Feta
Crispy Buffalo Potatoes w/ Feta
These decadently delicious potatoes have all the yummy things! They have crispy edges, soft creamy insides, are brushed with a tangy buffalo sauce and slathered with the most epic feta sauce and finally topped with chopped green onions, chives, celery and more Vegan feta crumbles.
Serves 6
Ingredients
2.5 lbs (1135g) Small Yellow or Red potatoes
2 ribs Celery diced
2 Green Onions sliced
1 Tbsp (20g) Chives sliced
2 Tbsp (30ml) Neutral Oil
1 tsp (5g) Onions Salt
1 tsp (5g) Garlic Powder
1/2 tsp (2.5g) Smoked Paprika
Pepper to taste
Feta Dressing
6 oz (170g) Follow Your Heart Dairy Free Feta Crumbles
1/3 cup (76g) Follow Your Heart Vegenaise
1/3 cup (80g) Vegan Sour Cream
2 tsp (10ml) Plant Milk
Salt & Pepper
Buffalo Sauce
1/2 cup (118ml) Frank’s Red Hot Sauce
2 Tbsp (30g) Vegan Butter melted
1 tsp (5g) Garlic Powder
This recipe was made in collaboration with Follow Your Heart
Directions
1. Bring a large pot of salted water to boil. While your water is heating up make your sauces. To make the feta dressing, add the vegenaise, vegan sour cream, half the feta crumbles, 1 tsp chopped chives, salt and pepper. Mix until everything is fully incorporated. Add the plant milk to help thin the sauce if needed. Set in the refrigerator until ready to use.
2.Make the buffalo sauce by mixing together the hot sauce, garlic powder and melted butter. Set aside.
3. Add the potatoes to the boiling water and cook for 25-30 minutes or until fork tender. Drain the potatoes and allow them to cool until they can be handled easily.
4. Add the cooked potatoes to a bowl and drizzle with oil. Mix together the garlic powder, onion salt and smoked paprika and sprinkle half of it over the oiled potatoes. Gently toss the potatoes in the mixture until well coated.
5.. Place the potatoes on a parchment lined baking sheet. Using the bottom of a heavy glass smash each potato until flat.
6. Sprinkle a bit more of the spice mixture before baking at 375 for 20 minutes. Flip the potatoes sprinkle the remaining spice mixture and continue baking for another 20 minutes or until the potatoes are nice and crispy.
7. Once the potatoes are done allow them to cool slightly before brushing each side with the buffalo sauce. Add a generous drizzle of the feta sauce and top with a mix of the green onions, chives and additional feta crumbles. Serve with any leftover sauces.
