Tater Dipped Veggies from the Oven
Take your veggie game to the next level with these irresistible Tater Dipped Veggies from the Oven! Picture this: tender carrot sticks, broccoli, and cauliflower florets coated in a golden, crispy russet potato batter infused with garlic, paprika, and a hint of parsley. This easy, oven-baked recipe delivers all the crunch of deep-fried snacks without the guilt, perfect as a flavorful side dish or a crowd-pleasing appetizer. Ready in just 45 minutes and naturally vegetarian, this dish is a creative way to elevate simple vegetables into a crave-worthy treat. Serve them fresh out of the oven and watch them disappear!
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Recipe Information
Ingredients
- 2 medium Russet potatoes
- 2 large Carrot
- 3 cups Broccoli florets
- 3 cups Cauliflower florets
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
- 1.5 teaspoons Salt
- 0.5 teaspoon Black pepper
- 0.75 cup All-purpose flour
- 2 tablespoons Olive oil
- 0.5 cup Water
- 2 tablespoons Parsley (fresh, chopped)
- 1 as needed Non-stick cooking spray
Instructions
Preheat your oven to 425°F (220°C). Prepare a large baking sheet by lining it with parchment paper and lightly spraying it with non-stick cooking spray.
Peel the russet potatoes and grate them using the large holes of a box grater into a mixing bowl. Press the grated potato between layers of paper towels to remove excess moisture.
In a medium bowl, combine the grated potatoes, all-purpose flour, garlic powder, paprika, salt, black pepper, and chopped parsley. Stir to combine evenly.
Slowly add the water to the potato mixture, stirring until it forms a thick batter-like consistency.
Wash and prepare the vegetables: cut the carrots into thin sticks, separate the broccoli and cauliflower into bite-sized florets, and pat them all dry.
Dip each vegetable piece into the potato batter, ensuring it is evenly coated. Use a fork or your hands to gently remove the vegetable from the batter, allowing any excess to drip off.
Place the coated vegetables onto the prepared baking sheet in a single layer, leaving some space between each piece.
Drizzle the coated vegetables with olive oil or lightly spray with additional non-stick cooking spray for a crispier result.
Bake in the preheated oven for 20-25 minutes, flipping the vegetables halfway through, until they are golden brown and crispy.
Remove from the oven and let cool slightly before serving. Serve immediately as a delicious snack or side dish, garnished with additional chopped parsley if desired.
Nutrition Facts
Calories |
1136 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.1 g | 39% | |
| Saturated Fat | 4.7 g | 24% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3861 mg | 168% | |
| Total Carbohydrate | 190.1 g | 69% | |
| Dietary Fiber | 27.4 g | 98% | |
| Total Sugars | 18.9 g | ||
| Protein | 37.3 g | 75% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 347 mg | 27% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 3496 mg | 74% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
