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!

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

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.

Step 3

In a medium bowl, combine the grated potatoes, all-purpose flour, garlic powder, paprika, salt, black pepper, and chopped parsley. Stir to combine evenly.

Step 4

Slowly add the water to the potato mixture, stirring until it forms a thick batter-like consistency.

Step 5

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.

Step 6

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.

Step 7

Place the coated vegetables onto the prepared baking sheet in a single layer, leaving some space between each piece.

Step 8

Drizzle the coated vegetables with olive oil or lightly spray with additional non-stick cooking spray for a crispier result.

Step 9

Bake in the preheated oven for 20-25 minutes, flipping the vegetables halfway through, until they are golden brown and crispy.

Step 10

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

Serving size	(1345.4g)

Amount per serving	% Daily Value*
Calories	1136.2

Total Fat 30.1g	0%
Saturated Fat 4.7g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 3860.7mg	0%
Total Carbohydrate 190.1g	0%
Dietary Fiber 27.4g	0%
Total Sugars 18.9g
Protein 37.3g	0%

Vitamin D 0IU	0%
Calcium 346.9mg	0%
Iron 13.9mg	0%
Potassium 3495.6mg	0%

*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.

Source of Calories

Fat: 22.9%

Protein: 12.6%

Carbs: 64.4%