Vegan Orange Dijon Little Potatoes


This post is sponsored by The Little Potato Company.

Winter is coming to an end (or so the calendar says!) After 4 long months of intense cold and darkness, pulling out of our hibernetic state can be hard. That’s why the beginning of spring calls for easy, vegetable-centric dishes to help us out of that winter funk. I’ve got just the recipe to get you on your way to sunnier days!

Tender roasted Little potatoes coated in a bright, zesty vegan orange Dijon dressing flecked with hemp seeds and citrus zest. This easy side dish is ideal for busy weeknights because it requires just 10 minutes of active cooking time. Serve these Vegan Orange Dijon Little Potatoes as a hot side or serve it chilled for an unexpected twist on potato salad!

For this recipe I chose the Onion & Chive Oven Ready Little potatoes. The sweet and tangy blend of onion & chive and light aromatic spices makes them an ideal vessel for the flavourful orange Dijon dressing.

The Little Potato Company’s Oven Ready Kits come in 3 delightful, vegan flavours: Onion & Chive, Garlic Herb, and Roasted Red Pepper & Onion. Each convenient kit is made with fresh Creamer potatoes and a seasoning pack (made with no artificial colours or flavours) all packed into a sturdy easy-to-cook-and-serve tray. Whether you’re grilling or roasting, these Little potatoes are ready to eat in 30 minutes, just heat, stir, ta-da!

Did you know that Creamer potatoes are very nutritious? They’re loaded with vitamins and minerals and contain no fat, sodium, or cholesterol. And they’re naturally gluten free too. It might come as a surprise that Creamer potatoes actually contain more potassium than bananas!

The easy-to-make orange Dijon dressing pairs perfectly with the Creamer potatoes’ mild flavour, tender skins, and velvety interior. The bright and zippy dressing, flecked with orange zest and hemp seeds, and lightly sweetened with maple syrup, comes together in less than 10 minutes. It’s a compliment to many dishes, add a drizzle on top of leafy salads, lunch bowls, wraps and sandwiches, or as a dip for vegan chicken strips or fries.

Once the Creamer potatoes are cooked, simply toss them with the vegan orange Dijon dressing for a delightful spring side. You can serve this dish as a hot side dish, or chilled for a vegan Dijon Little potato salad (refer to recipe notes.)

You’re just 8 ingredients, 40 minutes, and 4 steps away from enjoying mouthwatering Vegan Orange Dijon Little Potatoes! So let’s get cooking! Heat your oven to 425°F, cook the Little potatoes according to the package’s instructions (remove the plastic film and stir in a little olive oil ad ½ of the seasoning pack.) Cook for 30 minutes, stirring halfway through. Mix together the dressing ingredients and pour it over the cooked Little potatoes. Stir and serve.

Looking for more easy spring potato sides? Try our Vegan Pesto Potatoes (one of my absolute favourites!), Crispy Potatoes with Vegan Ranch Dressing, or our Crispy Potatoes with Garlic Lemon Avocado Aioli (a reader favourite and one of our most popular recipes!) Happy cooking!

This post is sponsored by The Little Potato Company.

We love them for their commitment to simple, healthy whole foods like their delicious Creamer potatoes. Thanks for supporting the brands that support I Love Vegan!

The Little Potato Company just launched their new website! Head on over to Littlepotatoes.com for hundreds of great recipes, lots of Little potato love, and a brand new, super handy store locator!

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Ingredients :

  • 1 package (1lb | 454g)
  • 2 tbsp (30ml) olive oil
  • 2 tbsp (30ml) Dijon mustard
  • 2 tbsp (30ml) vegan mayonnaise
  • 2 tbsp (30ml) fresh orange juice
  • 1 tbsp (15ml) maple syrup
  • 1 tbsp hulled hemp seeds
  • ½ tbsp orange zest

Instructions :

  1. Heat oven to 425°F (220°C).
  2. Cook Little potatoes: Remove the plastic film. Stir in 2 tbsp olive oil and ½ of the seasoning pack. Grill or roast, uncovered, for 30 minutes, stirring halfway through cooking. Poke the largest Creamer potato with a fork to test doneness. If needed, cook for an additional 10 minutes.
  3. Combine Dijon mustard, vegan mayonnaise, orange juice, maple syrup, hemp seeds, and orange zest.
  4. Transfer potatoes to a bowl and top with dressing. Stir and serve.

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