Potato and Sunflower Cooking: A Delightful Fusion of Comfort and Nutritional Goodness

For Crispy Roasted Potatoes:
Preheat your oven to 400°F (200°C).
Place the potato cubes in a large bowl, and toss them with sunflower oil, garlic powder, onion powder, rosemary, salt, and pepper. Make sure the potatoes are evenly coated.
Spread the potatoes in a single layer on a baking sheet lined with parchment paper, ensuring there is space between them for crispiness.
Roast in the oven for 30-35 minutes, flipping halfway through, until the potatoes are golden brown and crispy on the outside and tender on the inside.
Garnish with freshly chopped parsley before serving.
For Creamy Mashed Potatoes:
Bring a large pot of salted water to a boil. Add the cubed potatoes and cook for 12-15 minutes, or until fork-tender.
Drain the potatoes and return them to the pot.
Add the sunflower oil, almond milk, garlic powder, salt, and pepper to the potatoes, and mash until smooth and creamy. Adjust the consistency by adding more milk if necessary.
Garnish with chopped chives before serving.
Step 2: Serve
For Crispy Roasted Potatoes: Serve as a side dish with grilled meats, salads, or as a comforting snack on their own.
For Creamy Mashed Potatoes: Serve alongside roasted chicken, grilled vegetables, or in a classic holiday spread.
Serving and Storage Tips