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Crispy Irish Potatoes with Quinoa Cupcakes

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A comforting and crispy Irish potatoes recipe paired with wholesome quinoa cupcakes, offering a perfect balance of savory crunch and nutty sweetness in an easy-to-make treat.

Ingredients

Scale
  • 4 medium Yukon Gold potatoes, peeled and cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • Salt and freshly ground black pepper, to taste
  • Fresh parsley, chopped (for garnish)
  • 1 cup cooked quinoa, drained well
  • 2 large eggs, room temperature
  • 1/3 cup honey or maple syrup
  • 1/2 cup whole wheat flour (or almond flour for gluten-free option)
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon cinnamon (optional)
  • 1/4 cup plain Greek yogurt (or coconut yogurt for dairy-free)
  • 1 teaspoon vanilla extract

Instructions

  1. Peel and cut the Yukon Gold potatoes into roughly 1-inch cubes. Toss them in a medium bowl with olive oil, smoked paprika, garlic powder, salt, and pepper until evenly coated.
  2. Preheat oven to 425°F (220°C). Spread the seasoned potatoes on a baking sheet in a single layer. Roast for 30-35 minutes, flipping halfway through, until golden-brown and crispy.
  3. Rinse 1/2 cup dry quinoa under cold water. Cook according to package instructions (1 part quinoa to 2 parts water). Bring to a boil, then simmer covered for 15 minutes. Fluff and cool completely.
  4. In a large bowl, whisk eggs, honey or maple syrup, Greek yogurt, and vanilla extract until smooth. In another bowl, mix flour, baking powder, salt, and cinnamon. Gradually fold dry ingredients into wet, then gently stir in cooled quinoa until combined.
  5. Preheat oven to 350°F (175°C). Grease muffin tins or line with silicone molds. Spoon batter evenly into 8-10 cups. Bake for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing.
  6. Serve crispy Irish potatoes alongside quinoa cupcakes. Garnish potatoes with chopped fresh parsley and optionally drizzle honey over cupcakes.

Notes

Cook quinoa ahead and refrigerate to save time. Flip potatoes halfway through roasting for even crispiness. Use silicone molds for easy cupcake removal. Avoid overmixing cupcake batter to keep texture light. Reheat potatoes in oven or skillet to maintain crispiness; avoid microwave.

Nutrition

Keywords: crispy potatoes, quinoa cupcakes, Irish potatoes, healthy snacks, gluten-free option, vegan option, easy recipe, comfort food

Find it online: https://avabake.com/crispy-irish-potatoes-recipe-easy-homemade-quinoa-cupcakes-delight/