Cook Time: 30 mins. Prep Time: 30 mins. Feeds: 5
½ lb. of organic red potatoes, diced
5 bulbs of garlic diced
5 tbsp. of vegan butter, scooped
1tsp. organic extra virgin olive oil
1 tbsp. all-purpose seasoning
1 tsp. Italian seasoning
1 handful of fresh organic curly parsley chopped
In a large baking pan put two clumps of the vegan butter on pan and spread evenly, add organic extra virgin olive oil. Than, peal and dice potatoes and add in even layers in pan. Then, add the rest of the vegan butter, garlic, seasonings and parsley and place in oven at 350◦. Cook for about 10 mins and carefully move the potatoes around so that the juice from the butter and oil can spread evenly on each potato (do this process every 10 mins). Once 30 mins has past, sample one potatoes to make sure they are soft/firm, not hard (be very careful it will be hot). If it’s a little hard, cook for 5 more mins. and check. Continually stir if necessary. Once potatoes are soft/firm take out of oven and MANGIA!!!
Yum! Yum! Yum! Yum!
p.s. unfortunately, I cannot take credit for this amazing dish, this dish was created by my daughter Kathleen Rojas. You can follow her on Instagram/Pinterest for fashion and makeup styles. Thanks, My Love, for your amazing dish!!