VEGAN SOUR CREAM AND ONION POTATOES AND AN IMPOSSIBLE BURGER

Ingredients
4 medium-sized potatoes, washed and sliced into thin wedges
2 tablespoons olive oil
1 tablespoon dried onion flakes
1 teaspoon garlic powder
1 teaspoon dried dill
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup vegan sour cream
Ingredients for the Impossible Burger:
4 Impossible Burger patties
4 vegan burger buns
4 lettuce leaves
4 slices of tomato
4 slices of vegan cheese
Ketchup and mustard (optional)
Instructions for the Sour Cream and Onion Potatoes:
Preheat the oven to 400°F (200°C).
In a large bowl, mix together the sliced potatoes, olive oil, dried onion flakes, garlic powder, dried dill, salt, and black pepper.
Spread the potatoes in a single layer on a baking sheet lined with parchment paper.
Bake for 20-25 minutes or until crispy and golden brown.
In a small bowl, mix the vegan sour cream with a pinch of salt and black pepper.
Serve the sour cream and onion potatoes hot with the sour cream dip on the side.
Instructions for the Impossible Burger:
Preheat a non-stick pan over medium-high heat.
Add the Impossible Burger patties and cook for 2-3 minutes on each side until browned and crispy.
Add a slice of vegan cheese on top of each patty and cover the pan with a lid to melt the cheese.
Toast the burger buns and assemble the burgers by placing a lettuce leaf and a slice of tomato on the bottom bun, followed by the Impossible Burger patty with melted cheese, and ketchup and mustard (if using).
Serve the burgers hot with the sour cream and onion potatoes on the side.