Potatoes al Burro
Ingredients
2 lb yukon gold potatoes (scrub them clean and cut in halves)
4 tbsp vegan butter - earth balance or miyoko’s
herbs and spices you prefer - I use rosemary
salt & pepper
Instructions
Place the potatoes in a saucepan and cover with water. Place the pot over high heat and bring to a boil. Reduce the heat and cover. As soon as the potatoes are tender (around 10-15 minutes) remove from heat and drain.
Heat the vegan butter in a large sauté pan. Once the butter is heated add the potatoes face down. Cook for 10 -15 minutes turning them and making sure every side is gold and crispy. Sprinkle with rosemary, salt & pepper.
