Description
Crispy crunchy roasted potato recipe seasoned with olive oil, nutritional yeast, polenta and sea salt for extra crunch.
Ingredients
Scale
- 5 yukon gold potatoes
- 2–3 Tbsp extra virgin olive oil
- 2 Tbsp Non-GMO nutritional yeast
- 2 Tbsp organic polenta
- Pinch of flaky sea salt
Instructions
- Preheat oven to 400 degrees convection setting. Peel potatoes. Sliced into 1-inch pieces.
- Add to a medium pot, cover with water. Add a pinch of salt, bring to a boil. Let cook for 3-minutes to parboil. Drain.
- Add potatoes to medium sized mixing bowl. Add olive oil, nutritional yeast, polenta, sea salt. Toss well. Spread on baking sheet. Roast for 25-30 minutes, till potatoes are lightly brown and crispy. Enjoy.
Notes
If you don’t have convection setting on your oven, set the temperature at 425 degrees.