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Roasted Potatoes with Fried Chickpeas and Herbed Cashew Yogurt Sauce

This is such a healthy, tasty, plant-based meal! Serve it over a bed of spinach, or my personal favorite, kale, and you will literally feel your body thanking you for the good you just gave it. (:
Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Servings: 4 people
Print Recipe


For the potatoes:

  • 2 pounds potatoes, I prefer Yukon Gold
  • 3 Tbsp good olive oil
  • 1 tsp sea salt
  • ½ tsp smoked paprika
  • 1 tsp garlic powder
  • 2 TBSP nutritional yeast, also called “nooch”

For the Chickpeas:

  • 2 cans chickpeas, 14oz cans, drained
  • ½ tsp liquid smoke
  • ½ tsp salt
  • ¼ tsp smoked paprika
  • ¼ tsp garlic powder
  • 2 Tbsp good olive oil

For the sauce:

  • ½ cup cashews
  • Scant ½ tsp sea salt
  • ½ tsp garlic powder
  • ¼ tsp ground black pepper
  • ¼ cup olive oil
  • 2 cloves roasted garlic
  • 4 scallions, roughly chopped
  • 3 Tbsp fresh dill
  • 2 Tbsp Greek yogurt
  • ½ tsp fresh lime juice
  • ¼-1/3 cup water, depending on how thick you like your sauce


  • Preheat the oven to 375 degrees
  • Peel and dice the potatoes into (about) half inch pieces. Place them on a large, foiled (to make clean up easier!) baking sheet. Drizzle the oil on top, followed by the nutritional yeast, salt, garlic powder, and smoked paprika. Using your hands, toss everything together until all the potatoes are coated in the oil and the spices.
  • Now spread the potatoes evenly over the baking sheet, taking care to separate them. They don’t have to be far apart from each other, you just don’t want them all touching, otherwise the potatoes will steam instead of roast, not what we are going for here! Also, this is a good time to roast your garlic for the sauce. Take your garlic cloves, still in their little garlic skin “wrappers” and place them on the baking sheet. I like to put them in a corner of the baking sheet so they are easy to find.
  • Place the baking sheet of potatoes in the oven and bake for 20 minutes. After 20 minutes, take the potatoes out of the oven. Take the garlic cloves off of the roasting pan at this point—you will use them in the yogurt sauce while the potatoes finish roasting.
  • Let the potatoes cool enough so that you can flip (without hurting yourself!) each potato piece so that a different side of each piece is touching the baking pan. You can use a spatula, but I sometimes use my fingers or gently use a fork to do this.
  • After each potato piece has been flipped, place the baking sheet back in the oven and bake for another 15-20 minutes. The potatoes are now done! Ovens vary, as do texture preferences, so if you would like your potatoes crispier still, feel free to bake them longer, this is just what works with my oven and my family’s potato texture preference.
  • (Note: If my potatoes finish before I have finished the other components of the meal, I will keep them warm by turning off the oven and keeping the potatoes on the baking sheet in the oven until it is time to eat.)
  • Now onto the sauce! (I like to make the sauce while the potatoes are roasting.) Put the cashews, sea salt, garlic powder, and pepper in your food processor. Pulse a few times to get everything going, then process until the cashews have become tiny like grains of sand.
  • Now add the olive oil, scallions, dill, and roasted garlic and pulse until the scallions and dill begin to break down into small pieces. Now add the Greek yogurt, water, and lime juice, and process until the scallions and dill are small flecks, and the water, yogurt, and lime juice are completely incorporated. Taste, and add more sea salt or lime juice to preference, or more water if you want a thinner sauce. Sauce is done!
  • Now the chickpeas. Put the oil and chickpeas into a large skillet and turn the heat onto medium. (It is ok if a bit of the chickpea brine ends up in the frying pan, but you do want the chickpeas mostly drained.) Add the liquid smoke, salt, smoked paprika, and garlic powder. With a spatula toss the chickpeas so that the spices and oil coat them evenly.
  • Now we are waiting for the oil to reduce, and for the chickpeas to soak up all the seasoning! Your pan will start to sizzle, and after about 5 minutes, turn the heat down to medium low and toss the chickpeas with your spatula. You want the chickpeas ideally to all have a side touching the bottom of your frying pan, because as the liquid reduces, we want the chickpeas to fry and get a nice, browned side, which will happen if they are all touching the frying pan.
  • After another five minutes, toss the chickpeas again and use your spatula to evenly distribute them in the frying pan once more so that each chickpea has a side touching the bottom of the frying pan. Don’t worry if this toss is a little more difficult to get the chickpeas up from sticking to the bottom of the pan! This means you are doing it right. As your liquid reduces the chickpeas will be harder to lift. Let them sizzle away for another five minutes, toss, and they are done! (If you want really really crispy and browed chickpeas, keep frying and tossing!)
  • I like to serve this with fresh kale or spinach. You could place everything over a bed of greens and make a salad, or separate the greens, chickpeas, and potatoes, and drizzle the sauce over each component. Enjoy!


Roasting potatoes (and veggies in general) can be a bit more time intensive than other dishes to prepare, but it is always so worth it! I love adding nutritional yeast, or “nooch” as many fans affectionately call it, to my roasted potatoes. Nooch really matches just about any seasoning you would use on roasted potatoes, and imparts a sort of nutty, cheesy, taste. Plus, it is a great way to up the nutritional content of potatoes—there are 7.6 grams of protein in just two tablespoons of nutritional yeast! Pretty neat that you can add so much protein to your roasted potatoes with just a little bit of this wonder ingredient.