ingredients

• 2 lbs russet potatoes, scrubbed and rinsed
• ¼ tsp black pepper
• 1 tbsp onion powder
• 1 tbsp garlic powder
• 1 tsp chipotle chili powder
• 1 tsp cumin
• 3 tbsp nutritional yeast
• 3 tbsp all-purpose flour
• 2 tbsp tamari or soy sauce
• 2 tsp rice vinegar
• ⅓ cup vegetable oil
  
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• ¼ cup fresh lime juice
• 1 cup freshly chopped cilantro, packed
• 3 tbsp minced jalapeño (optional)
• ½ teaspoon sea salt
• 1 tbsp nutritional yeast
• 1 ½ cups vegan mayo (try tahini with some water if mayo-avoidant lol)
• flakey sea salt

instructions

1. Preheat oven to 400 F. Cut the potatoes into bite-sized chunks. In a large mixing bowl, combine the potatoes, black pepper, onion powder, garlic powder, chili powder, cumin, nutritional yeast, and flour. Toss and mix well. Pour in the tamari, vinegar, oil and continue to mix and toss until all the pieces are coated thoroughly.
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2. Spread the potatoes in an even layer on the baking sheet and cook for 25 minutes. Flip with a thin spatula and shake the potatoes into an even layer. Bake for an additional 10 to 15 minutes, to get them crispy.
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3. While the potatoes are baking, whip up the sauce. First, blend the lime juice, cilantro, jalapeño, sea salt, and nutritional yeast in a small blender. Blend for a minute or two until you are left with a bright green liquid. Transfer to a small mixing bowl and add the mayo (or keep in food processor and add tahini and water).

Recipe and image from https://www.mississippivegan.com/crispysofttacos