Delicious vegan and allergen-free seasoned baked potato chunks – a perfect side dish, appetizer, snack or even main course!
Special diets: Vegetarian | vegan | eggs-free | nuts-free | soy-free | lactose-free |
️Allergens: gluten |
⏱ 59 mins – easy
🍽 8 servings – 189 kcal per serving
|
Serving
137g |
Fat
6g |
Sat. fat
0g |
Sodium
78mg |
|
Carbs
29g |
Fibers
2g |
Sugars
1g |
Proteins
2g |
INGREDIENTS
- 2¼ lbs potatoes
- ½ tsp dried thyme
- 3 tbsp all-purpose flour
- ¼ tsp salt
- 4 tbsp olive oil
- ¼ tsp herbs and garlic seasoning
- ½ tsp dried rosemary
TOOLS
- 1 knife
- 1 baking sheet
- 1 bowl
- 1 oven
- 1 wooden spoon
- 1 plate
STEPS
Cut potatoes halfway and chop them into halves.
Put chopped potatoes in a bowl. Add dried thyme, all purpose flour, 3 tbsp of olive oil, herbs and garlic seasoning, dried rosemary, and salt to the bowl. Mix the ingredients using your hand for 2 minutes.
Drizzle 1 tbsp of olive oil over a baking sheet.
Spread the marinated potatoes over the baking sheet.
Preheat the oven to 400°F for 17 minutes.
Bake the baking sheet for 15 minutes in a hot oven. Remove from the oven and stir with a wooden spoon. Return it to the oven for another 15 minutes.
Turn off the oven and remove the baking sheet.
Transfer the baked potatoes to a plate.
It’s ready to be served !
