One large potato per person served, washed thoroughly
1/4 cup olive oil
2 teaspoons garlic powder or 1 teaspoon crushed garlic
(Variation: 1 T cumin, 1 T chili powder -can be made without)
Preheat oven to 450. Cut each potato lengthwise into 8 wedges; toss in bowl with olive oil and other ingredients. Arrange in single layer on one to two baking sheets depending on the number of potatoes. Bake until tender and golden, turning potatoes and rotating sheets halfway through baking, about 45 minutes. Serve immediately.
We vary this depending on what is being served. Here is another twist - also yum.
4 tablesppons Dijon mustard
2 teaspoons paprika
4 cloves garlic pressed
2 teaspoons rosemary, crumbled
salt and pepper to taste
12 red potatoes quartered.
Same basic process but 400 degrees.
These and other favorite recipes come from "The Frantic Family Cookbook" by Leann Ely. She works with the FlyLady and all her recipes are very healthy or rather healthier than most and they taste good and.......are basically easy to make. Enjoy - two people so far have requested instructions.
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