Ingredients

2 1/2 cups tiny potatoes, halved

2-3 Tbsp lemon juice

2-3 Tbsp Extra Virgin Olive Oil

1 Tbsp garlic powder

1/2 tsp black pepper

1/2 tsp cayenne

2 tsp cumin

2-3 Tbsp Nutritional Yeast

salt to taste

opt’l: coarse sea salt over top cooked taters

Preparation

  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.