I am notorious for “eye-balling” my recipes. That is one of my biggest challenges with posting recipes on this site. I have to continually slow down, force myself to measure and write things down. …I didn’t do that this time. In all honesty, with this recipe I don’t think it matters but I will make them again soon and record the exact measurements. For now, try winging it and see how it goes.

Tools:

Food processor with a thin slicing blade or a mandolin. If you have neither you can use a knife it will just take longer.

Glass or ceramic baking dish. Depending on the portion you are cooking you can use a bigger or smaller dish.

Ingredients:

Mini red, white or purple potatoes. I estimate about 5 or 6 mini potatoes per serving.

Nutritional Yeast

Organic Red Palm Oil

Freshly cracked pepper and sea salt.

Directions:

Preheat oven to 425F degrees.

Slice potatoes as thin as possible.

Lightly coat the bottom of the baking dish with red palm oil.

Add sliced potatoes to dish and toss to distribute the oil.

Generously sprinkle nutritional yeast (think of it as parmesan cheese). Add some cracked pepper and salt. You want the potatoes to be well seasoned but don’t go overboard on the salt because the nutritional yeast has a saltiness to it as well.

Arrange the potatoes in the dish so that they are in layers and cover the whole dish. You want to pick a dish that will allow you to layer the potatoes about an inch or so thick.

Roast for 25-30 minutes or until the top potatoes are browning and looking crispy. Cooking time will depend on how thick you cut them and how many layers of potatoes you have. If you want you can broil them for a minute or so right before serving. That will crisp them up even more but be careful not to burn them.

The goods on nutritional yeast: Gluten, dairy and sugar free. It is high in B Vitamins and is a complete protein. This is a great addition to any diet but especially if you limit the amount of meat that you consume. It add a cheesy, creaminess to recipes. Another great use for it is to add it to risotto dishes in place of cream or to lentils when making dhal. Yum!