Healthy Superbowl Snack #3: Crispy Crunchy Taters

Crispy Crunchy Taters  

You say tomato. I say...well, I say tomato too (toe-mah-toe is just weird...)

You say potato. I say POTATO?! GIMME!!!!

Normal Fridays we discuss our favs, but today we are focusing on one big favorite of ours - the potato.


Crispy Crunchy Taters


I was attempting to find a french fry-esque Superbowl treat for you all. I wanted something a bit unique, as I've been trying to experiment with new ingredients. I found the below recipe on the fabulous vegan blog, Healthy. Happy. Life., and was so excited as I've been dying to give nutritional yeast a whirl.

You're right - the words "nutritional yeast" do NOT sound appetizing. But I have seen it all over the place as a substitute for cheese and while I love myself a hunk of brie, and a sprinkling of parmesan - cheese and I, in general, do not get along that well. It's a love/hate thing. I've been eager to get my hands on this nutritional yeast and toss it into my arsenal of flavors and doing it with potatoes sounded like the perfect outlet!

The fact that the recipe called for tiny taters made it all the more appealing. These mini potatoes are even better  than your standard white tater because they are so adorable and beautiful in color.

Who can resist minature colorful things?!

The mixture of flavors along with the nutritional yeast turned out to be just delightful. A snacky success!!


Crispy Crunchy Taters




{serves 2-3 Superbowl watchers, depending on their hunger}

2 1/2 cups tiny potatoes, halved or quartered depending on size (the thinner their sliced, the crispier they will be) 3 Tbsp lemon juice 3 Tbsp Extra Virgin Olive Oil 1 Tbsp garlic powder 1/2 tsp black pepper 1/2 tsp cayenne 2 tsp cumin 3 Tbsp Nutritional Yeast salt to your liking


Crispy Crunchy Taters



Preheat oven to 425 degrees.

Meanwhile, wash and slice those tiny potatoes. If you like your potatoes nice and crispy - slice them into smaller pieces.

In a medium-sized bowl whisk the olive oil, lemon juice and spices up. Once combined, add the potatoes slices and fold to coat the potatoes in the spice mixture. Add more ingredients if you find not all the potatoes are covered.

On a baking sheet, lay parchment paper down followed by your sauced potatoes. Be sure they are evenly spread thin. Place in the oven and bake for 18-20 minutes, or until the potatoes are crispy on the outside and soft on the inside. For the last few minutes (but be careful not to burn!) broil the potatoes for proper crispness.  Let them cool for about 2-5 minutes before digging in.

These potatoes make for a great side dish for any balanced meal, or use them as a faux french fry for the big game. If snacking, serve with a dijon mustard (or you can go old school with some ketchup). Even better - make your own homemade sauce!

Eat them up! {And try your best to share!}


Crispy Crunchy Taters