Easy Oven Potatoes
These potatoes are perfect as a side to scrambled tofu when you want to serve up a delicious breakfast that will satisfy even the most demanding appetite. Since they are baked as opposed to cooked with oil, they are super healthy and a great side dish. You DO NOT need to sacrifice flavor just because you are trying to eat healthy, and these potatoes can be made just as or more delicious than recipes that use additional oil. You'll find this recipe can be a great addition to your whole-food plant-based (WFPB) recipe collection.
4 to 6 large potatoes (the type of your choice)
Sea salt (or other salt) to taste
1 tablespoon paprika
1/2 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon celery salt or celery seeds (optional)
1/2 tablespoon mild chili powder
The potatoes can be peeled if you would like but I think it's better to leave the skin on for additional fiber. Cut the potatoes into medium pieces and bring to a boil in a pot with enough water and some salt. Boil for about 10 minutes. Once they are soft, drain the cooking water and put the potatoes back in the pot. Stir the potatoes so that they crumble a bit (this increases the surface area that will be crispy later).
Add the rest of the ingredients, adding more salt (sea salt or celery salt, or both) to taste, and stir again. Spread the potatoes on a baking sheet lined with parchment paper or a silicone sheet to avoid sticking. Bake on high (400°F or 200°C) for 10 to 20 minutes or until the potatoes are golden brown and slightly crisp (they can also be finished in an air fryer, but the time will be shorter). Serve them immediately as a side for breakfast or any other meal you prefer.
For more whole-food plant-based recipes like this one, check out my cookbook here