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Baked Crunchy Potatoes




Source of Recipe


geniamarie at rc


List of Ingredients




16 potatoes
olive oil or sesame oil
8 cloves garlic, crushed
1 lb. tofu (or polish sausage)
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


Recipe



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. Cut tofu into cubes. Mix seasonings (spices and garlic) in medium plastic container (with lid), or in a plastic bag. Toss tofu in seasonings. Heat oil in frying pan. Brown tofu on all sides. Add potatoes to seasoning bag and shake. Combine potatoes and tofu cubes. 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.