Saint Lucifer Crispy Bay Potatoes
1.5 lbs. of russet potatoes, washed, skin on
1 1/2 tablespoons of olive oil
2 sprigs of rosemary, minced
1 tablespoon of garlic powder
1/2 teaspoon of kosher salt
Cut potatoes into 3/4" to 1" cubes, place in bowl with cold water for a minimum of 30 minutes, up to 2 hours. Removes the starch.
Preheat oven to 400 degrees Fahrenheit.
Remove the potatoes from the water and place in a collider of drain water. Pat dry with paper towel.
Place potatoes back into a dry bowl, combine olive oil, rosemary, garlic powder, St. Lucifer Seafood Bay Spice, salt and mix so everything is coated well.
Place the coated potatoes on a baking sheet, so that all potatoes are touching the sheet, single level.
Bake for 18-25 minutes, or until the potatoes start to brown and are fork tender.
Remove and place back into bowl and season with St. Lucifer Seafood Bay Spice, to desired heat level.
Plate and serve hot.
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