Vegan Herb Roasted Potatoes (with or without Nutritional Yeast)



  • 2lb Bag of baby gemstone potatoes (You can also add sweet potato if you omit Nutritional Yeast. You can also just use one type: red, white etc. I like the layering of colors and subtle taste variations so I mix it up)
  • 3 tbsp avocado oil
  • 2 tbsp Bragg’s nutritional yeast (omit if you don’t dig the cheesy taste)
  • 2 large garlic cloves, minced
  • ¾ tsp salt
  • ½ tsp black pepper
  • 1 tsp dried chives
  • ½ tsp dried parsley or 2-3 sprigs fresh, leaves only, roughly chopped
  • 1 tsp onion powder


  1. Preheat oven to 425 degrees. 
  2. Line a large baking sheet with parchment paper
  3. Wash. Skin/slice off any blemishes. (You can keep skin on or off – I prefer on to add a little more depth to texture and taste).  Halve or quarter depending on size of the potatoes you’re working with. The important thing is to make them the same size so they cook evenly, 
  4. In a large bowl- soak potatoes in cold water (this makes them less starchy)
  5. In another large bowl combine olive oil, nutritional yeast, and seasonings 
  6. Drain potatoes and pat dry with a paper towel
  7. Add potatoes to bowl and use hands to gently toss and coat with mixture 
  8. Place potatoes on parchment lined baking sheet. Be sure not to over crowd the pan and leave a bit of space around each potato to ensure even browning
  9. Bake for 40-45 minutes flipping halfway until potatoes are cooked through and lightly browned

10. Sprinkle additional chopped herbs for garnish and nutritional yeast (if desired)