Recipe by Summer Cunningham
Photo by Krissi Vandenberg
INGREDIENTS
- 7-8 large russet potatoes
- 1.5 tbsp cornstarch
- 2-3 tbsp olive oil
- 1.5 tbsp minced garlic
- 1 tbsp dry chopped onions
- 1 tsp garlic powder
- 1 tsp rosemary
- 1 tsp oregano
- 2 tsp black pepper
- 3/4 tbsp turmeric (optional, added for anti-inflammatory properties)
- 1.5 tbsp nutritional yeast
- 0.5 tsp cajun seasoning
- 0.5 tsp chilli powder
- 1 tsp sea salt
- 1 tsp lemon pepper seasoning
Ingredient measurements are a guess – follow your heart & flavor preferences to make it to your liking! Scale up or down to fit the needs of your guest count!
DIRECTIONS
- Pre-heat oven to 425 degrees
- Wash & cut potatoes (peel before cutting if that is your preference). I recommend dicing the potatoes into chunks about the size of the end of your thumb.-Drizzle olive oil on potatoes and mix with your hands to evenly coat
- Mix together the dry ingredients in a separate bowl
- Sprinkle dry ingredients over potatoes and toss or mix with hands till evenly coated
- Bake potatoes in a pan with edges (I use a sheet cake pan). Cook for 20 minutes, stir/turn the potatoes, then cook for an additional 10-20 minutes or until potatoes are tender and can be easily broken apart with a fork
- If making these the night before, let cool then cover with aluminum foil and store in the refrigerator. Re-heat for 10-15 minutes at 400 degrees, or until thoroughly warmed
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