Crispy Potatoes

These Crispy Potatoes are to die for. These pair well with our Spinach Mushroom Burner, a good steak, or really ANYTHING!

Ingredients:

5 Yukon Gold or New Potatoes (1000g)

2 TBSP Olive oil

1 TSP Cumin

1 TSP Garlic Powder

Preparation Instructions:

1. Fill a pot with enough water to cover potatoes and set to boil
2. Preheat oven to 450F
3. Cover a sheet pan with parchment paper
4. Rinse your potatoes and cut into small cubes
5. Add potatoes to boiling water, and boil for 12 minutes or until soft enough to stick a fork in easily, but not too mushy
6. Once done, drain potatoes, and throw them back in the pot, then, drizzle with oil or melted ghee, sprinkle with a couple pinches of sea salt and spices if you choose, and toss to coat all evenly
7. Spread out on the sheet pan with space between pieces and put into the oven
8. Let roast for 30-40 minutes or until super crispy (check half way through and give them a little stir), and if you want extra crispiness, set the oven to broil for the final 30-60 seconds
9. ENJOY immediately!

Template Breakdown:

10 Carb Servings
2 Fat Servings

Template Adjustments:

This recipe is primarily carb, with a bit of fat.  If you are planning to have 2 carb servings, there will be less than 1 serving of fat.  You would slightly reduce your fat serving to account for this.

If you make this full recipe and put the remainder in the fridge for leftovers, when you re-heat you may want to do a quick pan fry to crisp them up.