Garlic & Herb Fingerling Potatoes (Vegan, WFPB)

Potatoes are one of my favorite foods to eat, I love sweet potatoes, red potatoes, purple potatoes, yukon gold potatoes, and of course fingerling potatoes. Before we were plant based I believed the only way to cook them to get crispy was coating them in oil and then frying or baking them. So when we cut out the oils we thought that the only way we would be able to enjoy potatoes moving forward would be baked. And even if baking potatoes was the only way to eat them, they would still be one the healthiest foods on the planet. If you would like to hear more about the wonders of the potato I would recommend this talk from Dr. John McDougall. But luckily after testing and trying out new ways to cook crispy fingerling potatoes without oil, I came up with a recipe that worked perfectly for me. And so I thought I would share how I love to make my perfectly crispy garlic & herb fingerling potatoes!

Here's what you will need!

  • 1 pound (16 oz) of fingerling or baby potatoes

  • 1 tsp garlic powder

  • 1 tsp onion powder

  • 1/4 tsp thyme

  • 1/4 tsp oregano

  • Large bowl

  • Silicon mat or baking sheet


  1. Scrub and rinse the fingerling potatoes

  2. Add the rinsed potatoes into the bowl with the rest of the spices

  3. Toss and mix the potatoes and spices together for around 30 seconds or until the potatoes are well coated with the spices.

  4. Lay out the potatoes onto the silicon mat inside the oven

  5. Bake for 25-30 minutes at 375F


- Plant Based Gabriel

© 2018 Plant Based Gabriel