Baked crunchy potatoes
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | To 6 potatoes (I used new | |
| Potatoes) | ||
| x | Few drops olive oil or | |
| Sesame oil | ||
| 2 | Cloves garlic, crushed | |
| 1 | teaspoon | Paprika |
| 1 | teaspoon | Dried cilantro (or fresh, if |
| Available) | ||
| 1 | teaspoon | Thyme |
| 1 | teaspoon | Rosemary |
| 1 | teaspoon | Basil |
| 1 | teaspoon | Dill |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Black pepper |
Directions
Wash potatoes, leave skin on (more nutrients that way) Cut potatoes into small cubes or wedges, about ½" to ¾" (1 - 2 cm) Rinse in cold water and add the oil.
Mix seasonings (spices and garlic) in medium plastic container (with lid), or in a plastic bag. Add potatoes, and shake.
Place on a baking sheet sprayed with non-stick spray (I used PAM) Bake at 350 for 40 minutes, turning at half-way point.
Posted by Shelley Shusterman <sshuster@...> to the Fatfree Dig. Vol.12 Iss. 14 Nov. 15, 1994. FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with permission. Formatted by Sue Smith, S.Smith34, TXFT40A@... using MMCONV.
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