crispy potatoes

Recipe by Summer Cunningham

Photo by Krissi Vandenberg


  • 7-8 large russet potatoes
  • 1.5 tbsp cornstarch
  • 2-3 tbsp olive oil
  • 1.5 tbsp minced garlic
  • 1 tbsp dry chopped onions
  • 1 tsp garlic powder
  • 1 tsp rosemary
  • 1 tsp oregano
  • 2 tsp black pepper
  • 3/4 tbsp turmeric (optional, added for anti-inflammatory properties)
  • 1.5 tbsp nutritional yeast
  • 0.5 tsp cajun seasoning
  • 0.5 tsp chilli powder
  • 1 tsp sea salt
  • 1 tsp lemon pepper seasoning

Ingredient measurements are a guess – follow your heart & flavor preferences to make it to your liking! Scale up or down to fit the needs of your guest count!


  • Pre-heat oven to 425 degrees
  • Wash & cut potatoes (peel before cutting if that is your preference). I recommend dicing the potatoes into chunks about the size of the end of your thumb.-Drizzle olive oil on potatoes and mix with your hands to evenly coat
  • Mix together the dry ingredients in a separate bowl
  • Sprinkle dry ingredients over potatoes and toss or mix with hands till evenly coated
  • Bake potatoes in a pan with edges (I use a sheet cake pan). Cook for 20 minutes, stir/turn the potatoes, then cook for an additional 10-20 minutes or until potatoes are tender and can be easily broken apart with a fork
  • If making these the night before, let cool then cover with aluminum foil and store in the refrigerator. Re-heat for 10-15 minutes at 400 degrees, or until thoroughly warmed