To always have full transparency with my readership, I must state that I received free samples of California Walnuts mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by California Walnuts and am eligible to win prizes associated with the contest. I was not compensated for my time.
Not only does this recipe tap into one of my favorite healthy cooking tricks of using nuts as “breading”, it also harnesses the power of walnuts. Nuts are amazing nutrition powerhouses, but California Walnuts in particular are impressive little guys in a recipe or as a versatile snack on their own.
Because of their taste profile, California Walnuts can satisfy a multitude of taste preferences, spanning the entire spectrum from savory to sweet. What makes them so great is that regardless of your flavor preference, they are the only nut to provide an excellent source of plant-based omega-3, ALA (2.5g/oz). But really, ranch and potato are everyone’s taste preference–am I right?
You simply can’t go wrong with these nutritious, flavor-mighty potato bites.
Serves 4 as a snack
– 1 cup halved California Walnuts (about 4 oz)
– 4 tsp of ranch seasoning (I use McCormick Clean & Simple, but if you don’t have that & can’t run to the store, you can use equal parts onion & garlic powder)
– salt and freshly ground pepper
– 12 baby potatoes, quartered
– 2 eggs, beaten
Preheat your oven, or small toaster oven, to 300 degrees F. Line a baking sheet with foil. Set aside.
In a food processor, grind the California Walnuts, seasoning and pinch of salt and pepper until finely ground, resembling the texture of sand. Take care to not over grind as it will turn into a paste. Pulsing is the best method here.
Dredge your potatoes in the egg then the walnut mixture, and place on the lined baking sheet. Give it an extra sprinkle of salt, and bake for 30-35 minutes, or until potato is soft and walnut layer is golden brown.
Serve with ketchup or aioli for a bite-size, crispy snack. Enjoy!