Proutons (Potato Croutons)

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)
  1. 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.

  2. SPICES
    Mix together nutritional yeast, salt and spices in a bowl.

  3. 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.

  4. CUT INTO SMALL CUBES
    Slice into small cubes, about the size of croutons. See video for reference on how to do this quickly.

  5. 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!

  6. 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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7 thoughts on “Proutons (Potato Croutons)

  1. My partner and I absolutely love your blog and find many of your post’s to be what precisely I’m looking for. Does one offer guest writers to write content available for you? I wouldn’t mind publishing a post or elaborating on a lot of the subjects you write with regards to here. Again, awesome web site!

  2. 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.

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