17 Oct 2015


So I found something amazing and wonderful and now I've put my own spin on it. Last week I was having my breakfast before I went to the gym and while I was scrolling through Instagram photos (I don't do it AS MUCH these days but it's still more than I'd like... oops) I saw this picture of insanely perfect-looking potatoes; they were crispy and fluffy like clouds at the same time. The rest of the day I couldn't stop thinking about them and decided I NEEDED to make them myself, but there wasn't any recipe given for the photo. So I googled "crispy fluffy potatoes" and added "vegan" just cuz. I found an oil-free recipe that looked pretty damn divine, so I tried it out but with a few of my own tweaks. Instead of using white flour to coat the taters, I used various herbs and spices. The method here is what makes the magic: we are gonna partially boil the potatoes so their outsides are soft, then shake 'em up with a few different herbs and spices so they get marred and fluffy around the edges. THEN we bake them and suddenly we have potatoes that are perfectly crispy and browned on the outside, and fluffy and soft on the inside.

My lil bro walked into the kitchen while I was making them for the second time (in two days) and said they looked like they had been battered. MWAHAH. That's the goal, that is what I want. Just without the butter and oil and flour and crap. I mean, if you like that stuff, go ahead and use it. I am not here to tell you what to eat. But if you are INTERESTED in a heavenly potato recipe that is also oil-free and low in fat, here you are. I am definitely not scared of fat or anything like that. I LUV IT HARD. But I prefer to get it from whole foods like nuts, seeds, coconut and avocado instead of in refined products like oil. That being said, I still appreciate the effect oil has on food textures and certainly continue to eat it on occasion. But in this case, we really just don't need it to make these potatoes taste crazy good.

Please try this recipe out, it's bomb. It's also special because normally I am so lazy I never make a recipe more than once, for my blog, my cookbooks or otherwise. But THIS ONE I have made three times now. That is saying a lot for me. It also means I KNOW this recipe is a good one because it's tried and... true...? Tried and delicious, anyways. Go for it.


6 Russet potatoes
1 tablespoon dried basil or other herb(s)
1 teaspoon nutritional yeast or asafoetida powder
1 teaspoon garlic powder
1/4 teaspoon cracked black pepper
1/4 teaspoon chipotle powder
2 tablespoons Earth Balance's Buttery Spread, melted (optional but heavenly)

Preheat the oven to 400 degrees. Peel the potatoes and chop into large bite size pieces. Place them all in a pot and just barely cover with cold water, then bring it all to a boil. Once the water/potatoes are boiling, continue boiling for another 4 minutes. Drain. Throw all the par-boiled potatoes back in the drained pot and add in the rest of the ingredients. Put the lid on the pot and shake it up with both hands (wear oven mitts if the pot is still hot!), so the potatoes get covered in the spices and herbs and also get fluffy or "marred" around the edges. Put all the potatoes on a lined baking sheet and bake for 20-30 minutes or until they are browned on the outside. ENJOY.

For these photos I had the taters with chopped green onion and a simple tahini lemon sauce. I've also had them with ketchup and it's too good.

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