I am not a dietitian, I am a Research and Development Chef with a Nutritional Concentration. This site is based on opinions I've formed through my research and experience working for manufactured food processors.

Sunday, October 3, 2010

Fiery Breakfast Potatoes

2 TBSP olive oil
1/2 TBSP grains of paradise, ground
1/2 tsp cayenne pepper
1/2 TBSP fumee de sel
1 tsp turmeric
2 cloves of garlic, minced
1/2 small onion, minced

Pre-heat oven to 425

Cut potatoes into wedges, toss into a plastic bag (grocery bags work well) and coat with olive oil.  Add the remaining ingredients to the potatoes and mix well.

Lay the wedges on a cookie sheet and bake for 20 minutes.  Flip wedges and cook for an additional 20-25 minutes, or until browned and crispy.

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