spring

GREEN GODDESS DRESSING (VEGAN) by Lindsey | Dolly and Oatmeal


if there was ever a universal sauce, green goddess dressing is it! while this isn’t an exclusively “summer” sauce, i love it best during the hot summer months. the yogurt, and fresh herbs lend a cooling vibe to each and every meal it graces. it’s creamy, yet light, and adds so much flavor, while not being overpowering. there are quite a lot of vegan green goddess versions out there in grocery stores and the internet, but nothing compares to a homemade version with your designated mix of herbs and seasonings; and most importantly: no weird emulsifiers or additives (as many bottled brands can have, unfortunately).

if you’re familiar with a lot of the creamy recipes on this site, then you’re used to me referencing this greek-style plant-based yogurt that i love for just about everything from making vegan labneh, yogurt-tahini, and this vegan caesar dressing. while you can use your preferred yogurt of choice, i lean on that greek-style yogurt once again here. to it, we add a whole bunch of fresh summer herbs, and squeezes of tart lemon juice. and in leui of anchovies, we coconut aminos (of miso paste) for a bit of umami flavor. it’s essentially a super simple list of ingredients for what results in a powerful little dressing that also qualifies as a sauce and dip.

a few things i love using it for (in no particular order):

  • used as a sauce over vegetable, chicken, or fish kebabs

  • mixed into a potato salad instead of a traditional mayonnaise base

  • drizzled over your favorite green salad or a wedge salad situation

  • used as a dip for fresh cut vegetables and grilled (or toasted) bread

  • a dip for roasted or grilled sweet potato wedges

  • slather it over bread and make a green goddess sandwich

  • or use it as a dressing for a cold, green goddess pasta salad

sky’s the limit! xo!



green goddess dressing | v

| makes 1 1/4 cups |

print the recipe

method:

  1. in the cup of a food processor fitted with a metal “s” blade, combine the herbs, garlic, 1 tablespoon lemon juice, mustard, 2 teaspoons coconut aminos, and yogurt; season with salt and pepper. blend, stopping to scrape down the sides of the container. taste and add more lemon juice, coconut aminos, and/or salt & pepper if necessary and blend once again.

  2. once the dressing is to your liking, transfer to a lidded bottle or jar and store in your refrigerator for up to 5 days.

ingredients:

  • 1/4 cup fresh parsley

  • 1/4 cup fresh chives

  • 2 tablespoons fresh dill

  • 1 clove garlic, peeled and smashed

  • 1-2 tablespoons lemon juice

  • 1 teaspoon dijon mustard

  • 2-3 teaspoons coconut aminos

  • 1 cup unsweetened plant-based yogurt (preferably greek-style, like this one)

  • salt and fresh ground pepper



PERFECTLY CRISPY ROASTED POTATOES, EVERY TIME by Lindsey | Dolly and Oatmeal


hands down potatoes are best in the summer. unlike the winter varieties, they’re fresh, and tiny, and delicate. and they make for the most tender insides and offers the most crisp skin provided you cook them in the right way. i’m sure the technique i’m about to wax poetic about has been used time and time again, but i wanted to share it in case there’s anyone out there reading this that hasn’t tried it before.

perhaps this recipe is more of a weekend dish, as the technique adds one extra step, and therefore adds some more time. but i guarantee you, the extra time will be worth it! so what do we do?

  1. we par-boil the potatoes - whole. i’ve tried boiling them cut, but in the end i found that it adds too much moisture which takes away from how crispy they could potentially get.

  2. then we let the potatoes cool completely, then cut them into quarters. (if you really have the time, let them cool, then refrigerate them overnight and cooked the potatoes the next day.)

  3. next comes the roasting. i’ve found that spraying parchment with avocado or olive oil then laying the potatoes in an even layer, then spraying their tops and sides to be best. otherwise you run the risk of adding too much oil, which can also take away from their crispness.

  4. let them cool for at least 10 minutes before you serve them. as the potatoes cool slightly their skin becomes a bit more crisp.

and that’s it! i really hope you all give this recipe a try, it’s definitely been a game changer around here!

happy august, everyone. i hope this last month of summer is especially good to you! xo.



perfectly crispy roasted potatoes, every time | v & gf

i prefer to use baby yukon gold potatoes here, but red or purple potatoes would be great here too. i still have yet to try fingerling potatoes, but have a feeling they would be delicious too!

print the recipe

| serves 4 as a side |

  • 1 pound new potatoes (see notes above)

  • fine sea salt

  • avocado oil spray (or olive oil spray)

  • flaky sea salt

tuscan-style potatoes:

  • leaves from 2 sprigs rosemary, minced

  • leaves from 3 sprigs oregano, minced

  • zest from 1/2 lemon

  • 1 clove garlic, grated over a microplane or minced

  • 1 tablespoon extra virgin olive oil

  • salt & freshly ground pepper



method

  1. place the potatoes in a large pot with a few fat pinches of salt; cover them with about an inch of cold water. bring the potatoes to a boil, then turn heat down to a steady simmer, and cook for roughly 8-10 minutes, until a potato pierced with a sharp knife slides off the blade. strain the potatoes and let them cool completely.

  2. preheat the oven to 450°F, and line a baking sheet with parchment paper.

  3. once the potatoes are cool, slice them into quarters (or halves, depending on their size). spray the parchment paper with a layer of oil, and place the potatoes in a single layer, making sure they’re not touching. spray the tops and sides of potatoes and place in the center of the oven. bake 30-35 minutes, flipping them every 15 minutes, until their edges are lightly golden and crisp.

  4. remove from oven and let cool for 10 minutes, liberally add flaky sea salt then serve.

  5. to make tuscan-style potatoes: in a small bowl, combine the minced herbs, lemon zest, garlic, and olive oil. season with salt and pepper. after the potatoes have cooled for 10 minutes, toss in the tuscan seasoning, taste and adjust salt, if needed. then serve immediately.


similar recipes:


(vegan) hasselback potato & shallot gratin

(vegan) hasselback potato & shallot gratin

CRISPY SMASHED POTATOES W/ GARLICKY YOGURT VINAIGRETTE & PICKLED ONIONS

CRISPY SMASHED POTATOES W/ GARLICKY YOGURT VINAIGRETTE & PICKLED ONIONS

roasted fingerling potato salad w/ romesco & herby black quinoa

roasted fingerling potato salad w/ romesco & herby black quinoa

CRISPY SMASHED POTATO SALAD W/ GARLICKY YOGURT VINAIGRETTE & PICKLED RED ONIONS by Lindsey | Dolly and Oatmeal


we’re gearing up for memorial day weekend over here, aka the unofficial start of summer! i’m still not sure how it works here in LA, but back where i grew up on the east coast, pools and beaches open this weekend, and you can reliably count on warm, sticky weather until about mid-september. it also marks grilling season! and even though it’s been chilly, cloudy, and sometimes rainy here in los angeles, frank bought a small grill which just feels like we’re making a bigger commitment to cooking at home on the weekends, while also settling into our space and making it more “us” since moving in over a year ago. i’m so excited about the grill though, and since it’s not charcoal, i feel more confident to get out there and use it myself. i’m already conjuring up a bunch of recipes, i’ll share them when i do!

but memorial day weekend is also the unofficial/official start to potato salad season. if you’re familiar with my site, then you know i have quite a few potato recipes on here. around this time last year i shared a recipe for these salty smashed potatoes, and since then i’ve made a few different iterations of them. my favorite being a smashed potato salad. this one’s kind of a deconstructed potato salad as the potatoes aren’t completely smothered in a sauce/dressing (although you could totally toss it all together), rather they’re drizzled with a punchy, creamy garlicky vinaigrette, and sprinkled with sharp but sweet pickled red onions. it is by far my favorite potato salad yet! the potatoes are perfectly crunchy on the outside, and velvety on the inside. and if you’re a fan of traditional german potato salad, then you will dig this vinaigrette - at its’ base is plant-based yogurt mixed with apple cider vinegar, good dijon, olive oil, and few other pantry staples that really bring everything together. it’s the perfect, perfect side dish to bring to a bbq, serve alongside your summer meals, and while they’re best when straight out of the oven, the whole dish does make for pretty delicious leftovers.

be on the lookout this sunday, i have an announcement that i’ll be sharing with you all that i’m pumped about! until then, make this potato salad! ;)

xo!



crispy smashed potatoes w/ garlicky yogurt vinaigrette & pickled onions | v & gf

print the recipe!

  • new potatoes or baby potatoes yield the creamiest smashed potato. if you can, try to find fresh potatoes at a local market or baby potatoes at your grocer.

  • i use avocado oil spray here and it makes all the difference in even crisping. brushing it on from a bottle will give the potatoes a bit of a different flavor profile and goes on a bit thicker. if you don’r have avocado oil spray, then i suggest using an olive oil spray.

  • if you are not opposed to dairy, simply substitute the plant based yogurt for greek yogurt.

  • both the pickled red onions and vinaigrette recipes make extra. i like using the extra onions on salads, to top tacos or fajitas, etc. the extra vinaigrette can be used as a dip for sliced veggies or roasted sweet potatoes, i’ve also used it in chicken salad which was so good!

| serves 4-6 |

  • salt

  • 2 pounds baby potatoes

  • avocado oil spray

  • flaky salt

  • roughly 1/4 cup pickled red onions (recipe below)

  • roughly 1/2-3/4 cup garlicky yogurt (recipe below)

  • 2 tablespoons chopped herbs (i favor a mix of chives, parsley, and dill)

pickled onions (makes extra)

  • 1 cup filtered water

  • 1/2 cup apple cider vinegar

  • 2 teaspoons sugar

  • 1 teaspoon fine salt

  • 1 small red onion, thinly sliced

garlicky yogurt vinaigrette (makes extra)

  • 1 cup plant-based unsweetened yogurt (i use kite hill greek-style unsweetened yogurt)

  • 1/4 cup extra virgin olive oil

  • 2-3 tablespoons apple cider vinegar

  • 2 teaspoons dijon mustard

  • 2 teaspoons maple syrup

  • 1 clove garlic, grated over a microplane or minced

  • fine salt & fresh pepper



method

  1. to a large pot, add a fat pinch salt and the potatoes. cover the potatoes with water, and bring to a boil. cover, and lower heat to a simmer. let the potatoes cook until tender when pierced with a sharp knife, about 15 minutes. drain potatoes and let them cool until ready to handle.

  2. preheat oven to 450°F and prepare 2 baking sheet with parchment paper, and spray each one with a thin coating of avocado oil. one by one, place the potatoes on the baking sheets, and using the bottom of a large glass, press down lightly and smash them. repeat with all the potatoes. spray the tops and sides with more avocado oil, and sprinkle with flaky sea salt. cook for roughly 20 minutes, until tops are lightly golden, then flip the potatoes over. place back in the oven and cook for another 10-15 minutes, until edges are golden and crispy. remove from oven and let cool for roughly 10 minutes.

  3. place potatoes on a large platter or a large shallow bowl. drizzle over the garlicky yogurt vinaigrette, and add the pickled onions. if you want, give everything a light toss, just to cover the potatoes (add more vinaigrette, if needed), and top with the chopped herbs. serve immediately.

  4. make the pickled onions. in a bowl, whisk together the water, vinegar, sugar, and salt until everything has dissolved. place the sliced onions in a jar and cover with the pickling solution. cover with the lid and store in your refrigerator for up to 1 week.

  5. make the vinaigrette. in a large bowl, whisk together the yogurt, oil, vinegar, mustard, maple syrup, and garlic. season with salt and pepper. taste and adjust if necessary. vinaigrette can be stored in an airtight container in the fridge for up to 1 week.


more potato recipes:


roasted fingerling potato salad w/ romesco sauce & herby black quinoa

roasted fingerling potato salad w/ romesco sauce & herby black quinoa

warm fingerling potatoes w/ garlic -turmeric sauce

warm fingerling potatoes w/ garlic -turmeric sauce

salty smashed potatoes w/ harissa yogurt

salty smashed potatoes w/ harissa yogurt