These are perfect for salads, soup or snacking! If you’re wondering how long these will store, don’t bother. I guarantee you will eat them up before you even have a chance to put them in a container.
These cheesy tasting croutons are especially perfect for tomato soup. They stay crispy for longer than crackers but if you want to retain that crunch, just place a few in at a time rather than dumping them all into the soup.
Proutons (Potato Croutons) Recipe
- Mashed potato brick – make a day before
- 1-2 tsp garlic powder, or more to taste
- 1-2 tsp onion powder, or more to taste
- 1-2 tbsp nutritional yeast, or more to taste
- 0.5-1 tsp sea salt (I use Herbamare)
- MASHED POTATO BRICK:
Use any kind of potato except sweet potatoes: white, yellow, red or russet. Choose your cooking method:
Pressure Cooker: I prefer to make mine in a pressure cooker. Peeled or not peele, your choice. Add 1 cup of water to bottom of pot, pressure cook on high for 11 minutes, quick release. Mash with a hand masher – do not add extra liquid when mashing, use only the liquid that remains after cooking. Do not use an electric mixer or immersion blender. Firmly press mixture into a shallow container, let cool to room temperature and store in the fridge overnight.
Stovetop: Boiled potatoes will work too, just be sure to thoroughly drain. Mash with a hand masher – do not add extra liquid when mashing, use only the liquid that remains after cooking. Do not use an electric mixer or immersion blender. Firmly press mixture into a shallow container, let cool to room temperature and store in the fridge overnight.
Mix together nutritional yeast, salt and spices in a bowl.
- SLAP THAT POTATO BRICK ONTO A CUTTING BOARD
Open potato brick container place upside down on a cutting board so that when you lift the container you are left with a beautiful brick of mashed potatoes.
- CUT INTO SMALL CUBES
Slice into small cubes, about the size of croutons. See video for reference on how to do this quickly.
- COAT IN SPICES
Gently place a few croutons at a time into the bowl, using hands coat them in spices then place in air fryer. You can also bake these in the oven but at this time I don’t have oven temperatures and times just yet. I will be testing these in a dehydrator as well. Stay tuned!
- AIR FRY
Set the temperature to 260°F for 30 minutes. When the 30 minutes is up, check for crispness, then add 10 minutes at a time until desired crispness. The dryer the better. Mine took around 55 minutes.
Serve over your favourite salad or soup! Enjoy! Please share your Proutons on Instagram and tag us @potato.wisdom
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6 thoughts on “Proutons (Potato Croutons)”
Love your potato crust pizza
It’s so simple isn’t it? Glad you enjoyed it!
I tired this and when I turned out my potoato brick and started to cut it fell apart. What am I doing wrong? I cooked the potaoes , drained. smashed and but in container in ref. over night.
Hi Darlene, did you press the potatoes firmly into the container before storing in the fridge?
I will try again and make sure to press down good. Thanks for your reply.
Thanks, Jasmine Southwell for potatoreset.com