Go Back
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Healthy Breakfast Potatoes
Healthier roasted potatoes with vegan Parmesan. Crispy on the outside and tender on the inside. Perfect for breakfast or any meal of the day.
5
from 1 vote
Print
Pin
Course:
Breakfast, Side Dish, Snack
Cuisine:
American
Prep Time:
15
minutes
minutes
Cook Time:
30
minutes
minutes
Total Time:
45
minutes
minutes
Servings:
4
Servings
Calories:
257
kcal
Author:
Linda & Alex
Ingredients
Potato Base:
▢
3
large russet potatoes
▢
9
tablespoon
fresh chives
minced
▢
¾
teaspoon
truffle oil
▢
¾
teaspoon
olive oil
▢
2
teaspoon
onion powder
Paremsan:
▢
½
cup
cashews
▢
½
teaspoon
Frontier Salt-Free Garlic and Herb Seasoning
▢
3
tablespoon
nutritional yeast
▢
¼
teaspoon
salt
Cook Mode
Prevent your screen from going dark
Instructions
Preheat the oven to 425F (218C)
Dice your potatoes into ½ inch cubes.
In a medium size bowl, add the potatoes, onion powder, and oils. Mix the potatoes, oils, and onion powder together until well incorporated.
Place the potatoes on a parchment-lined baking sheet.
Bake the potatoes for 15 minutes. After the ten minutes are up, toss the potatoes and cook for another 15 minutes.
While the potatoes are cooking, prepare the vegan parmesan and the chives.
Remove the potatoes from the oven and put into the bowl you are serving. Add 1 tablespoon of the vegan parmesan and the chives.
Parmesan:
Make vegan parmesan by combining the garlic seasoning, cashews, nutritional yeast, and salt in a food processor.
Pulse the ingredients until the texture resembles parmesan.
Notes
The Nutrition Facts are only an estimate
Nutrition
Calories:
257
kcal
|
Carbohydrates:
37
g
|
Protein:
9
g
|
Fat:
9
g
|
Saturated Fat:
1
g
|
Sodium:
156
mg
|
Potassium:
916
mg
|
Fiber:
4
g
|
Sugar:
2
g
|
Vitamin A:
295
IU
|
Vitamin C:
13.3
mg
|
Calcium:
38
mg
|
Iron:
3
mg
Tried this Recipe? Tag me Today!
Mention
@Veganosity
or tag
#Veganosity
!