crispy parsley potatoes


Drop everything that you are doing right this moment and start cooking these potatoes, because I promise they're absolutely delicious. They're crispy on the outside, soft on the inside, garlicky, a tad cheesy with the addition of nutritional yeast and the pop of parsley add the perfect amount of freshness. This winter I have been craving hearty dishes that include potatoes. Unfortunately, potatoes can get a bad rap. People associate them with french fries or being a high calorie, buttery food that is bound that make you gain weight. However, potatoes actually have heaps of health benefits that make this an excellent addition to your plate. For example, they facilitate and improve digestion, contain vitamins and minerals that are great for the skin and are anti-aging, lower blood pressure annnnnnddd help to cleanse the liver. Potatoes are high in carbohydrates and starch, but they also contain little fat, loads of fiber and their water content is around 75%. Therefore, potatoes aren't going to make you pack on the pounds. Just make sure you eat them minus the butter, cream and fryer!

Enjoy this hearty dish and let me know what other recipes you would like to see!


10 Baby Gold Potatoes (or mini yukons)
2 garlic cloves, minced
1/4 cup of Extra Virgin Olive Oil (EVOO)
1 tablespoon of parsley (plus a little bit more to sprinkle on top at the end)
1 tablespoon of nutritional yeast
1/2 teaspoon of Pink Himalayan Salt


Preheat the oven to 375 degrees Farenheit

Put a medium sized pot of water on the oven and bring to a boil. While the water is heating up, wash and cut the potatoes into quarters (half and then half again)
Once the water is boiling, drop the potatoes in and let them cook for 10 minutes. 

After the potatoes have boiled for ten minutes, drain them in a colander and shake to fluff them up a bit.

In a large mixing bowl, combine the EVOO and minced garlic and stir together. Add the potatoes to the bowl and stir so that the potatoes are completely covered in the oil and garlic. 

Next, spread the potatoes out on a baking sheet and roast in the oven for 45 minutes. Stirring halfway through.

While the potatoes are roasting, finely chop the parsley and put that and a heaping tablespoon of nutritional yeast into the mixing bowl. There should be some remnants of the EVOO and garlic in theres, so stir everything together. 

When the potatoes are nice and crispy, take them out of the oven and add them the mixing bowl. With a spatula, stir together the taters, parsley and nutritional yeast. 

Place in a pretty serving dish, sprinkle a little more parsley on top to give it a bit more green and enjoy hot! 

Optional: dip in dijon mustard- my favorite thing in the universe right now.