Recipe by Summer Cunningham
Photographed by Chrissy Vandenberg
material
- 7-8 large russet potatoes
- 1.5 tsp cornstarch
- 2-3 tablespoons of olive oil
- 1.5 tsp minced garlic
- 1 tablespoon dry chopped onion
- 1 teaspoon of garlic powder
- 1 tsp rosemary
- 1 teaspoon of oregano
- 2 teaspoons of black pepper
- 3/4 tablespoon turmeric (optional, added for anti-inflammatory properties)
- 1.5 tsp nutritional yeast
- 0.5 teaspoon cajun seasoning
- 0.5 teaspoon chili powder
- 1 teaspoon sea salt
- 1 teaspoon lemon pepper seasoning
Ingredient measurements are a guess – follow your heart and taste preferences to make it to your liking! Scale up or down to meet your guest count needs!
directions
- Preheat oven to 425 degrees
- Wash and slice the potatoes (peel before slicing if you prefer). I recommend cutting the potatoes into pieces about the size of the tip of your thumb.- Add the olive oil to the potatoes and mix with your hands to coat them evenly.
- Mix the dry ingredients together in a separate bowl
- Sprinkle the dry ingredients over the potatoes and toss or mix by hand until evenly coated
- Bake the potatoes in a pan with edges (I use a sheet cake pan). Cook for 20 minutes, stirring/turning the potatoes, then cooking for an additional 10-20 minutes or until the potatoes are tender and easily pierced with a fork.
- If making the night before, let cool then cover with aluminum foil and refrigerate. Reheat at 400 degrees for 10-15 minutes, or until thoroughly heated.