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Rich & Crispy Roasted Potatoes

I have used this with every kind of potato, from russet to purple sweet potatoes – it is rich and delicious!

We made this in our Weekly Cooking Class!


· 5 or 6 medium potatoes

· 1 red onion, diced

· ¼ cup tahini or peanut butter

· ¼ cup unsweetened plant milk

· 1 tablespoon garlic powder

· ¼ cup nutritional yeast

· 1 tablespoon onion powder

· Black pepper to taste


1. Preheat oven to 425 degrees.

2. Dice the equivalent of 5 or 6 potatoes to approximately large crouton size and add that and onion to a large bowl.

3. Whisk together onion powder, garlic powder, nutritional yeast, pepper, and milk in a small bowl.

4. Add contents of small bowl to the large one and combine well.

5. On a parchment lined baking sheet, spread mixture potatoes in a single layer. A little room to groove will ensure more crispiness on individual bites.

6. Bake for 30 to 40 minutes or until edges are golden. Baking time will depend on the size and type of potato.

7. Serving suggestions: creamy sauce such as Sour Cream with diced dill pickles and dill stirred in.

Leave that peel on for more nutrients and fiber!

Crispy Roasted Potatoes
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