Pan Fried Baby Potatoes with Hummus and Chili Oil
Tender baby potatoes simmered then pan fried in olive oil and vegan butter until golden, tossed with fresh dill and parsley, and served over creamy hummus with a drizzle of chili oil. An easy, one-pan, gluten-free vegan side dish.
Servings 4
Calories 469kcal
Ingredients
For the potatoes:
- 680 g baby Yukon gold potatoes whole
- water enough to cover the potatoes
- 1/4 cup extra virgin olive oil divided
- 1 tbsp vegan butter
- 3/4 tsp salt
- 1/2 tsp black pepper
- 1 tsp smoked paprika
- 1/2 tsp chili flakes
- 1 tsp fresh thyme chopped
- 1 tsp fresh rosemary chopped
- 1 tsp fresh dill chopped
- 1 tsp fresh parsley chopped
To serve:
- 240 g hummus
- 3 tbsp chili oil
- Extra chopped parsley and chives
Instructions
- Simmer the potatoes. Add the baby potatoes to a wide pan and pour in just enough water to cover them. Cover with a lid, bring to a boil over medium-high heat, and cook until the water has fully evaporated and the potatoes are fork-tender, about 18 to 20 minutes.
- Add the fats. Once the water is gone, add the olive oil and vegan butter directly to the pan with the potatoes.
- Fry until golden. Cook over medium heat, turning occasionally, until the potatoes are deeply golden on the outside, about 10 to 12 minutes. Lower the heat if they start to brown too fast or catch, so they color evenly without burning.
- Season. Sprinkle over the smoked paprika, chili flakes, salt, and pepper. Stir briefly so the seasoning coats every potato and toasts in the hot oil for about 1 minute.
- Add the herbs. Toss in the dill, parsley, thyme, and rosemary and stir for another 30 seconds, just until fragrant and bright green.
- Serve. Spread the hummus across a serving plate. Pile the hot potatoes on top, drizzle generously with chili oil, and finish with extra parsley and chives.
Notes
- Use just enough water to barely cover the potatoes so it evaporates in good time, adding a splash more only if they need longer to cook through.
- Keep the heat moderate once the fats go in, pulling it back to medium-low if your pan runs hot, so the potatoes turn evenly golden without burning.
- Stir the delicate herbs in during the last few seconds or off the heat to keep them bright green and fragrant.
Nutrition
Calories: 469kcal | Carbohydrates: 39g | Protein: 9g | Fat: 32g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 21g | Trans Fat: 0.01g | Cholesterol: 1mg | Sodium: 330mg | Potassium: 890mg | Fiber: 8g | Sugar: 1g | Vitamin A: 507IU | Vitamin C: 34mg | Calcium: 50mg | Iron: 3mg