March Madness Game Snack: Crispy Potatoes!kathypatalsky
March Madness basketball starts tomorrow March 13th with the “Sunday Selection” and the “First Four” on March 15th. I’m not a huge year-round sports nut, but I always get giddy for March Madness. I love to draw up my bracket, and watch the NCAA games and prepare yummy game time snacks. Here is one recipe that you probably haven’t tried before (with my secret ingredient): Cheesy Savory Crispy Potatoes.
These are husband’s all time favorite snack. A little zesty with lots of spice! I serve them with a selection of spicy dipping sauces (Dijon, harissa and some classic hot sauce). But these crispy ‘lightly fried’ taters are healthier than you think! Find out the secret “cheesy” ingredient….
#1 Nutritional Yeast
#2 Special Blend of Spices
#3 Mini Rainbow-Colored Taters
…the Nutritional Yeast is probably the one you tilt your head at. I know, I know, it has a horrible name. Sounds like something you take with your vitamins, right? Well it’s not! It’s more like something you keep next to the salt and pepper and add to just about anything and everything you eat!
..The lame name is why some Nutritional Yeast fans simply call it “nooch”. Well nooch has an amazing cheesy savory flavor that mimics the essence of cheese. Like a strong cheddar. I add it to pasta, roasted veggies, soups and more. Such a versatile ingredient that is actually incredibly healthy since it is loaded with vitamins and enzymes. More about Nutritional Yeast here.
Give these Crispy Taters a try, I know your family will love them!
Crispy Potatoes Game Snack Recipe
vegan, serves 2-3 for snacking
2 1/2 cups tiny potatoes, halved
3 Tbsp lemon juice
4 Tbsp Extra Virgin Olive Oil
dry spice blend:
1 Tbsp garlic powder
1/2 tsp black pepper
1/2 tsp cayenne
1/2 tsp chipotle powder
1 tsp cumin
2-3 Tbsp Nutritional Yeast
salt to taste
opt’l: coarse sea salt over top cooked taters
1. Preheat oven to 425 degrees.
2. Wash and slice your tiny potatoes. Halve small potatoes, quarter medium potatoes.
3. In a medium-sized bowl add your EVOO, lemon juice and all spices. Whisk well. Add potatoes and fold into a creamy mixture. Coat every potato well. Increase spice/liquid amounts if the potatoes are not well-covered.
4. Lay a sheet of parchment paper on a baking sheet and pour our sauced potatoes in a thin layer on the parchment.
5. Place in hot oven and bake for 18-20 minutes (broil an extra few minutes for extra-crispy edges), or until edges are crisp and browned and taters are tender inside…
6. Allow to cool for 5 minutes before plating.
7. Serve hot with a side of Dijon mustard! Sprinkle extra pepper/salt on top if you’d like.