I like baked potatoes. However, the goodness is right under the skin and the center can be rather high on the Glycemic Index. Enter “Nibblets” or other bite-sized potatoes. I bake them and like red, white, purple, and finger-lengths. If you cannot find tiny ones, use the smallest potatoes you can get and cut them in half or quarters or slice them in ¼ inch slices.

Ingredients

  • 3 pounds of the tiniest potatoes you can find.
  • Taylor’s herb mixture

Herbs (Mix dried herbs in a small bowl and set aside)

  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp thyme
  • 1 tsp parsley
  • ½ tsp Italian seasoning
  • ½ tsp basil
  • ½ tsp oregano
  • ½ tsp pepper
  • ½ tsp sea salt or NoSaltTM

Preparation

Heat oven to 400oF

If not already pre-washed, wash potatoes and dry pat dry so the oil and herbs will coat them.

Line a large cookie pan with Parchment paper. Place potatoes on the cookie pan.

Spray with virgin olive oil (with no propellant) until coated lightly. 

Sprinkle the herb mixture evenly over the oiled tatoes.

Place in pan in the oven uncovered. Turn heat downt to 375oF.

Bake for 50 minutes (or 60 minutes if potatoes are larger than 1 inch in diameter). 

Remove from oven and place in a serving bowl.

Serving

 

They can be served right from the oven and are delicious. You can also mix them into gravy and ladle over basmati rice or wide noodles.

When cooled they keep for 3-4 days in an air-tight container in the refrigerator. You can reheat in the oven for 10-15 minutes, or microwave, or mix in with scrambled eggs (or a liquid egg replacer such as “Just Eggs.”)

I often make a batch, divide them into one-size servings, put each serving in a sandwich bag, and then put all the bags into a large gallon-size plastic bag and freeze them. When I want a serving, I dump out the frozen potatoes onto a metal tray sprayed with alive oil and reheat in a hot oven (4000F) for 10-15 minutes. They can be defrosted in the microwave. However, I prefer them crisp and chewy.