2-3 tbsp vegan butter or margarine optional for a creamier consistency
1 ½ tsp garlic powder or onion powder
1 tsp salt
pinch of nutmeg optional
Coating
1 cup (240 ml) unsweetened plant milk e.g. soy, almond, or oat milk
1 cup (120 g) all-purpose flour or gluten-free flour, if needed
1 cup (100 g) panko or gluten-free breadcrumbs
pinch of paprika powder or chili optional
cooking spray for baking
Instructions
Peel the potatoes, chop into pieces and boil in salted water until fork-tender, about 20 minutes. Then drain well, place back into the empty pot on the stove (but turn the heat off) and allow the excess moisture to evaporate for a minute or so, until the potatoes look dry.
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