I feel it’s safe to say there are hundreds, probably even thousands, of ways to cook potatoes. They’re so versatile, and lend a great texture too! The kids (and their friends) are simply in love with my cubed potatoes, but here’s the fun part: I try to season them differently each time. Part of the reason is to push myself to make new combos, and the other reason is to introduce the kids to new flavors. Cubed Potatoes was how I introduced them to turmeric of all things. Everyone went wild, and they’ve been served at numerous class parties. Today’s recipe was created in conjunction with tomorrow’s recipe (so make sure you come back). Standalone, they’re great. Together, they’re even yummier.
I can totally see someone making these potatoes and serving them with eggs, or salsa, or avocado, or a cut of meat, or tomorrow’s brussels sprouts, or anything else that suits their fancy. Hope you love these!
Allergy Status: Gluten Free, Wheat Free, Dairy Free, Egg Free, Soy Free, Nut Free, Peanut Free, Corn Free, Cane/Refined Sugar Free, Yeast Free, Vegan
2 large Organic Gold Potatoes, cubed
4 TBSP Organic Extra Virgin Olive Oil
2 tsp Organic Garlic, minced/chopped
2 tsp Braggs Organic Herbs & Spices
5 TBSP Organic Caramelized Onion
Wash and cube your potatoes. You won’t need to peel them, unless you see a few bad spots. Place the cubes in a mixing bowl, and add the oil and seasonings. Mix everything together, very well. You want to do a thorough job at this stage. Once done, place the mix on a large baking tray (no foil or parchment), and bake at 425 for 22 – 26 minutes. Serve and enjoy.
Our Corn Free Cookbook (also Gluten Free and Top 8 Allergy Free) Is packed with recipes and resources to help you thrive when living with a corn allergy, and/or multiple food allergies. Kathlena, The Allergy Chef, is a severe corn allergic, giving us the unique ability to write a book that’s accurate. No corn derivatives, no xanthan gum, and all the details you need to enjoy life as a corn allergic.