If I could eat potatoes every day, I’d be the happiest person ever. Over Christmas, when we were back east visiting our mom’s, Jane’s mom served backed potatoes as part of dinner one night. Jane and I were hooked and were eating baked… well, ‘waved taters for weeks after we returned home. Now that winter is over and we are back in the 80’s, we’ve put the daily potato addiction on the shelf….
That said, these crunchy chickpea roasted potatoes are a great way to make spuds healthy and more delicious than ever. Baby potatoes are tossed in a savory mix of chickpea flour and spices, and roasted in a piping hot oven.
Want the recipe? Go to: holy cow vegan