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Add a photoThis is a regular request for our weekly "girls nights" and I routinely have to make enough for everyone to have two or three servings. To date there has never been left overs, whether I'm making it for 8 people, or for 3.
It has a few potential alterations, depending on time. And as always, I keep the sodium levels on the low side, but feel free to play with the spices to suite your palate.
This recipe is also worked out "Per Person" and seasoning levels are variable as I seldom measure consistently.
Ingredientes
- 1 large baking or 5 fingerling potatoes, cut into 1/2 cubes
- 1/2 tsp vegetable & canola oil blend
- 1/2 tsp HerbOx Sodium Free chicken bouillon
- 2 dashes Tony Checherrie's Cajiun seasoning or Penzey's Oazark
- 1 pinch dill (optional)
Direcciones
- Preheat oven to 425
- Place potatoes and oil in a large ziploc bag and toss to coat.
- Add chicken bouillon, toss to coat
- Add other seasonings, toss to coat
- Pour entire contents into a baking dish, cover with foil and bake for 30 minutes, stirring once.
- Remove the foil, stir and return to the oven until desired crispiness.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 0g | |
| Calories 0 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.0g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 0mg | 0% |
| Potassium 0mg | 0% |
| Total Carbs 0.0g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.0g | 0% |
| Protein 0.0g | 0% |
