These potatoes are flavored with both the spicy warmth of chili and the tanginess of lime. Tossed in garbanzo bean flour and spices prior to baking, they receive the perfect, crispy texture without the use of oil.
3 pounds gold potatoes, chopped into 1 inch pieces (about 8 medium potatoes)
2 tbsp. garbanzo bean flour
1 tbsp. chili powder
1 tsp. sea salt
2 tsp. lime zest
2 tbsp. fresh chives, finely chopped
1. Preheat oven to 450 degrees F (230 C) and line a baking sheet with parchment paper or a silicone baking mat.
2. Add potatoes to a large pot. Sprinkle them with the garbanzo bean flour, chili powder, and sea salt. Shake the pot around until potatoes are evenly coated in the flour and spice mixture. Spread potatoes onto prepared baking sheet.
3. Bake potatoes for 35-40 minutes, rotating baking sheet halfway through. Remove from oven and allow to sit for 5 minutes.
4. Return potatoes to large pot and toss with the lime zest. Top with chives and serve immediately with favorite dipping sauce.
Keywords: vegan, gluten-free, potatoes, side