Italian Potatoes

Allergy Status

Free From: Wheat/Gluten, Dairy, Egg, Soy, Tree Nut (including Coconut), Peanut, Fish, Shellfish, Top 8 Allergens, Sesame, Alliums, Apple, Avocado, Banana, Beans & Lentils, Berries, Buckwheat, Cane/Refined Sugar, Carrot, Celery, Cinnamon, Citrus, Corn, Cruciferous, Garlic, Legume, Lupin, Mushroom, Mustard, Oat, Onion, Pea & Pea Protein, Poultry, Red Meat, Rice, Seeds, Squash & Gourd, Stone Fruits, Strawberry, Sweet Potato & Yam, Tapioca/Cassava/Yuca/Manioc, Tomato, Yeast

Friendly To: Diabetic, EOE, Fructose Intolerance, Vegan

Compatible With: Low Histamine


Ingredients

  • 4 TBSP Cooking oil of Choice

  • 450g/1 lb Organic Gold Potato, cubed

  • 1 TBSP Dried Spinach

  • 1.5 tsp Sea Salt

  • 1.5 tsp Organic Dried Majoram

  • 1/2 tsp Organic Dried Oregano

  • 1/4 tsp Organic Ground Rosemary

  • 5 drops Liquid Smoke


Directions

  • Start by preheating your oven to 400f/204c. Wash and cube your potatoes. Peeling is optional. Place your potato cubes into a large bowl for mixing. Add the oil, smoke, salt, and all of the seasonings. Mix very well.

  • Line a baking tray with parchment paper, then transfer the potatoes to your tray. Spread them out evenly, then roast in the oven for 18 - 25 minutes. Your cook time will be determined by the size of your cubes. Your potatoes are ready when the bottoms have browned nicely and they’re easy to pierce with a fork.