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    Baked Crunchy Potatoes


    Source of Recipe


    Online

    Recipe Introduction


    I have used this more than once for Mitch's mountain bike 24 hour relay race in W VA. I have toned down the Emeril's seasoning to half the cayenne and black pepper, not knowing the tolerance of guests and Sue and I decided to reduce the herbs by a half. The recipe is as I did it for the party. The original is 2x the herbs in the general mix and 2x the pepper.

    List of Ingredients




    32 potatoes
    Canola oil
    16 cloves garlic, crushed
    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 teaspoon 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. Mix seasonings (spices and garlic) in medium plastic container (with lid), or in a plastic bag. Toss with seasonings. Transfer to bowl and toss with enough oil to coat and garlic. Place in 2 lasagna pans sprayed with non-stick spray Bake at 350 for 40 minutes, turning at half-way point. 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.
    Mix seasonings (spices and garlic) in medium plastic container (with lid), or in a plastic bag.
    Toss with seasonings.
    Transfer to bowl and toss with enough oil to coat and garlic.
    Place in 2 lasagna pans sprayed with non-stick spray
    Bake at 350 for 40 minutes, turning at half-way point.

    Recipe



    32 potatoes
    Canola oil
    16 cloves garlic, crushed
    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 teaspoon 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. Mix seasonings (spices and garlic) in medium plastic container (with lid), or in a plastic bag. Toss with seasonings. Transfer to bowl and toss with enough oil to coat and garlic. Place in 2 lasagna pans sprayed with non-stick spray Bake at 350 for 40 minutes, turning at half-way point. 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.
    Mix seasonings (spices and garlic) in medium plastic container (with lid), or in a plastic bag.
    Toss with seasonings.
    Transfer to bowl and toss with enough oil to coat and garlic.
    Place in 2 lasagna pans sprayed with non-stick spray
    Bake at 350 for 40 minutes, turning at half-way point.


 

 

 


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