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    Baked Crunchy Potatoes

    List of Ingredients

    16 potatoes
    olive oil or sesame oil
    8 cloves garlic, crushed
    16 oz. Cheddar cheeese
    4 tsp dried cilantro
    4 tsp thyme
    4 tsp rosemary
    4 tsp basil
    4 tsp dill
    6 tsp. Emerile's creole seasoning

    Emeril's Creole Seasoning Mix
    2 1/2 Tablespoons paprika
    1 Tablespoon onion powder
    2 Tablespoons salt
    1 Tablespoon cayenne pepper
    2 Tablespoons garlic powder
    1 Tablespoon dried oregano
    1 Tablespoon black pepper
    1 Tablespoon dried thyme

    Combine and store in an airtight jar or container.


    Wash potatoes, leave skin on (more nutrients that way)
    Cut potatoes into small cubes or wedges, about 1/2" to 3/4" (1 - 2 cm)
    Rinse in cold water, drain and toss in oil to coat.
    Mix seasonings (spices and garlic) in medium plastic container (with lid), or in a plastic bag.
    Add potatoes to seasoning bag and shake.
    Place in 2 lasagna pans sprayed with non-stick spray
    Bake at 350 for 40 minutes, turning at half-way point.
    Top with Cheddar cheese last 10 min.




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