Vegan Cubed Potatoes

2 medium potatoes (400g before peeling)
Salt if desired

Peel potatoes and dice into 1-inch cubes. Transfer to a small pot. Fill with water, rinse potatoes, and drain. Cover potatoes with water, place lid on pot, add salt if desired, and bring to a boil. Boil for 5 minutes. Drain.

Mexican Stir-fried:
1 tbsp olive oil
1 small onion, peeled and diced
1 clove garlic, peeled and minced
1/2 tsp dark chili powder.

Heat pan over medium heat. Add oil and onion. Fry for 5 minutes. Add garlic and chili powder. Fry an additional 2 minutes. Stir in potatoes. Serve with melted vegan cheddar shreds if desired.

Basil Stir-fried:

1 tbsp olive oil
1/2 tsp basil

Heat pan over medium heat. Add oil, potatoes, and basil. Fry until edges are crispy.

Salad:
Dressing of choice
e.g. vegan mayo, vinegar, vegan ranch, etc.

Mix potatoes with dressing of choice. If desired chill before serving.