Cut the potatoes lengthwise (about 4 slices per fingerling potato)
Add the oil to the potatoes and mix well
Transfer to a baking tray and spread them evenly (one layer only)
Place the tray in the oven
Roast them for 40 minutes or until they pass the knife test
Remove them from the oven and set aside
Heat a heavy bottom pan on medium heat
After 30 seconds, add the vegan butter to the pan
Add the garlic, onions and sun-dried tomatoes to the pan
Add the salt and fresh oregano
Mix well
Gently transfer the potatoes to the pan
Mix the sauce and potatoes well before serving
Video
Notes
Knife test is when you pierce the potatoes with the tip of the knife. If the tip pierces the potatoes easily and comes out with a little bit of potato stuck on the tip, it means that the potatoes are ready. Or do what I do, which is to carefully remove one of the fingerling potatoes and taste it. :)