My friend gave me this -- it was very easy and tasty. I made the chili potatoes last night (with modifications which I'll note) -- all the kids except the picky one really liked them.
Sarah mixes the spices in bags ahead of time, another friend just does it as she preps it, which is what I did -- I measured the spices into a big ziploc bag, diced the unpeeled, scrubbed potatoes into a big bowl of water while I diced them all, then drained them, tossed into the big bag, and shook. EASY!
Sarah’s Potato Mixes
Roasted Potatoes
1 1/2 lb potatoes
3/4 teaspoon garlic powder
3/4 teaspoon onion powder
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
1/8 teaspoon paprika
Herb Roasted Potatoes
1 1/2 lb potatoes
1 tablespoon oregano
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon seasoned salt
Chili Fries
1 1/2 lb potatoes
-- I used 5 lbs
2 teaspoon chili powder
-- I used 2 Tbsp
1/2 teaspoon salt
-- I omitted
1/2 teaspoon oregano
-- I used 1 Tbsp
1/4 teaspoon garlic powder
-- I used 1 Tbsp
1/4 teaspoon cumin
-- I used 1/2 Tbsp
-- I added 1 T. TrueLime lime crystals
-- I added a few shakes liquid smoke
'Cheese' Fries
1 1/2 lb potatoes
1 tablespoon vegan parmesan or nutritional yeast
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon paprika
1/4 teaspoon pepper
For each flavor: Mix all spices together in a quart size plastic bag. Typically I (Sarah) make four batches, then label and freeze the quart bags.
When ready to use -- Preheat oven to 450° F.
Wash and cut potatoes into bite size pieces. Place cut potatoes in a gallon
size ziploc bag.
(for 5 lbs of diced potatoes I used a 2 gallon bag) Add quart bag of seasonings to the potatoes. Shake well to coat potatoes. Place potatoes in a single layer on a nonstick or silicone-liner or Reynold's Release non-stick aluminum foil covered pan. Bake at 450 degrees F for 35 to 45 minutes, stirring occasionally. If using Parchment paper, reduce temp to 400 degrees and cook 5-10 minutes longer.
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