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