2 lbs. red potatoes, cut into ½” chunks
1 small, sweet onion, minced
3 cloves garlic, minced
½-1 tsp. seasoned salt (or regular salt)
1 tsp. onion powder
½ cup flour (whole wheat or oat or brown rice)
Parboil potatoes in lightly salted water for 5 minutes.
Drain and cool for 5 minutes.
Put flour and seasonings in a gallon ziplock bag. Shake well.
Add potatoes and shake again, making sure potatoes are coated with seasoning mixture.
Dump potatoes onto lightly sprayed cookie sheet.
Sprinkle with onion and garlic.
Bake at 450 degrees for 10 minutes, stir and turn potatoes.
Bake for another 10-15 minutes, until potatoes are crispy and browned.
Top potatoes with tofu sour cream (see recipe in website archives), favorite salsa and sliced avocados. Ole!