This recipe was shared with me from a friend our family made while living in Hawaii. His method was to place potato wedges and a bunch of spices into a garbage bag and toss it around until the wedges were well coated and then bake them. I no longer use the garbage bag but have opted for a bit safer ziplock bag.
Part of the name also comes from the amount of seasonings that go on these puppies. It is just about any or all the spices in your spice rack and they can be altered to your taste. The ones I have listed are the ones our family has become partial to. Hope you enjoy them as much as our family does.
I enjoy eating them with spicy mustard but my kids and hubby usually stick to good old ketchup and sometimes BBQ sauce.
Ingredients
6 Russet potatoes 2 tsp Braggs Liquid Amino Acids 1 tsp of each of the following spices: onion powder cumin smoked paprika paprika turmeric black pepper
Instructions
- Preheat oven to 375 degrees.
- Wash and cut potatoes into wedges.
- Place spices and Braggs into a large ziplock bag or mixing bowl.
- Mix spices around with the bag sealed shut until evenly mixed.
- Add potatoes to bag or bowl and massage until wedges are evenly coated.
- Pour out onto baking paper lined cookie sheet.
- Bake for about 30 minutes
13 comments
What kind of ketchup do you use because I have a hard time finding it without sugar and other ingredients I would rather not eat?
Thanks!
Ketchup is a tough one when it comes to sugar. We use Organic Ville. It still has agave though.
Or ….make your own like here for example: http://www.straightupfood.com/blog/2011/09/06/salt-free-ketchup/
Thank you for the recipe. I will try it!
Is there any things you could use to replace the amines to make it completely sodium free? Would water or even something like balsamic vinegar work? Thank you! They look AMAZING!
Veggie broth. I think vinegar would work too, it would just taste stronger🤗
Dr Fuhrman’s Ketchup is sugar and salt free and tasts great! For when you don’t have the time to make your own.
Could you freeze these to use later?
I think they would freeze Ok.
Made these last night to take to work. They didn’t make it to work. Question is where is the 20g of fat coming from?
These are so good. We now have these a couple of times a week. 🙂
Hi Jill,
I just made garbage potatoes, they turned out to be so so so tasty, both myself and my husband enjoyed it very very much. Each and every recipe of yours’ is divine. I can’t thank you enough for starting this site, love you, adore you for that.
Ninni
Thank you so much Ninni =)