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.

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

Directions:

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.

Number of Servings: