Serves 4 | prep time 15 minutes | oven time 35 minutes | total time 50 minutes
Preheat the oven to 220 °C degrees and line a baking sheet with aluminium foil or baking paper.
Peel and cut the sweet potatoes lengthwise in 6 to 8 parts, depending on the size of each potato. Wash the red potatoes (leave the skin on) and cut them in the same way: lengthwise in 6 (to 8) parts.
Place and divide the branches of rosemary and the garlic (leave the skin on) on the baking sheet and spread out the potatoes on top. Rub everything in with some olive oil, use a brush for a nice thin coating. Slide into the oven for 35 minutes. Check after 15-20 minutes and toss the potatoes with a spatula for even roasting.
In the meantime, prep the sauces. For the cocktail sauce, mix together in a bowl: 4 tbsp Greek Style, the tomato ketchup, whisky, spicy paprika powder and a squeeze of lemon juice. Season with black pepper and salt to taste.
For the Greek Style sauce, mix together in a bowl: 4 tbsp Greek Style, parsley, 1 tbsp lemon juice and some black pepper and salt to taste. After the potatoes are ready and come out of the oven, add 3 garlic cloves (without skin) to the sauce.
Serve the potatoes in a bowl or on a plate, together with the sauces.
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