Baked Crunchy Potatoes

Leave the skin on these potatoes for more nutrients and easier preparation. If you use a sturdy plastic container to mix the spices, let the kids help by shaking it for you.

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Ingredients:

• 4 - 6 potatoes (I used new potatoes)  few drops olive oil or sesame oil  
• 2 cloves garlic, crushed  
• 1 tsp dried cilantro (or fresh, if available)  
• 1 tsp thyme  
• 1 tsp rosemary  
• 1 tsp basil  
• 1 tsp dill  
• 2 tsp. creole seasoning
•   
• Emeril's Creole Seasoning Mix  
• 2 1/2 Tablespoons paprika  
• 1 Tablespoon onion powder  
• 2 Tablespoons salt  
• 1 Tablespoon cayenne pepper  
• 2 Tablespoons garlic powder  
• 1 Tablespoon dried oregano  
• 1 Tablespoon black pepper  
• 1 Tablespoon dried thyme  

Method

Wash potatoes; leave skin on (more nutrients that way). Cut potatoes into small cubes or wedges, about 1/2" to 3/4" (1 - 2 cm). Rinse in cold water and add the oil. Mix the 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.

Notes:

Number of servings:

Submitted By: MargeSLP
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