Sometimes we tend to overcomplicate things.

But what if we decided to save the complications for what’s actually complicated and kept everything else easy AF?

It might look something like this…

Roasted Fingerlings

If you know me, you know my love of potatoes runs deep. I roast some kind of potato (sweet, purple, Yukon, you name it) at least once a week.

This week it was fingerlings.

Roasted Fingerlings

They’re so simple to make (just wash, cut and let the oven do its thang) and they come out deliciously crispy on the outside, soft on the inside.

Side or snack? Either. Both. Does it matter? Let’s not complicate things.

Simply stated, these lil taters are extremely versatile. They work well on their own, pair nicely with others (think: next to a burgers, on a salad, mixed with grains) and are delish smothered in sauce.

Speaking of…I went with my Vegan Caesar this time around, but I promise ANY homemade dressing, red sauce or pesto will stop the show.

Vegan Caesar

What I love most about my Vegan Caesar though, is that it requires just a few ingredients and basically zero effort.

All you gotta do is plop everything into a blender and blend until creamy. Totally, my kind of uncomplicated sauce!

Roasted Fingerlings

Roasted Fingerlings w/ Vegan Caesar

For the Potatoes

INGREDIENTS:

  • 1.5-pound bag of fingerling or baby potatoes
  • 1 tablespoon extra virgin olive oil
  • ½ teaspoon sea salt
  • Fresh ground black pepper, to taste

DIRECTIONS:

  1. Preheat oven to 400 degrees and line a baking sheet with parchment paper.
  2. Wash and quarter the potatoes, then add to prepared baking sheet with olive oil, salt and pepper.
  3. Roast potatoes for 20 minutes, then toss & roast for 10 more minutes, or until brown and crispy.
  4. While potatoes roast, make the Vegan Caesar Sauce.

For the Vegan Caesar

INGREDIENTS:

  • ½ cup raw cashews, soaked overnight or at least 4 hours (then drained and rinsed)
  • ¾ cup water
  • 3 cloves of garlic, peeled
  • 2 tablespoons of fresh lemon juice
  • 1 tablespoon extra virgin olive oil
  • 2 teaspoons capers (plus 1 teaspoon of caper brine)
  • 1 ½ teaspoons Dijon mustard
  • ¼ teaspoon vegan Worcestershire sauce
  • ¼ teaspoon sea salt
  • ¼ teaspoon black pepper

DIRECTIONS:

  1. Add all ingredients to a high-speed blender and blend until well combined.
  2. Remove potatoes from oven and serve with Vegan Caesar or your favorite sauce.

If you’re going with the Vegan Caesar, topping these taters with sliced scallions, chives or fresh dill makes for a nice finishing touch.

And that’s that. Easy as pie potatoes.

Enjoy!

xo

Vicki signature