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| 6 medium | red potatoes |
| to taste | olive oil, "hot oil" preferred |
| to taste | freshly ground black pepper |
| 1/8 to 1/4 t | ground nutmeg |
| 1/4 to 1/2 t | garlic powder - not garlic salt |
* To make hot oil: cut 5 habanero peppers in half. Drain and gently rinse peppers, careful to keep seeds. Pop pour-spout off top of olive oil bottle and put habanero peppers - with seeds - in oil. Replace pour-spout and let sit 30 days before using. The longer it sits, the hotter it gets
Preheat oven to 450°. Peel potatoes and cut into wedges lengthwise
Rinse potato wedges, then pat dry with a paper towel
In small mixing bowl, combine black pepper, nutmeg, and garlic powder
Place potato wedges in large Tupperware type container. Pour oil over potatoes. Pour spice mixture on top
Seal lid on container and shake well, coating potatoes thoroughly with oil and spices
Place potatoes in an 11 x 7 inch baking pan, sprayed with non-stick cooking spray. Bake at 450° for 30 minutes or until browned the way you like them.
Scrape brown off pan and add to potato wedges. Enjoy!
| Sodium content in milligrams | ||
| 6 | medium red potatos | 42 |
| 1/2 t | garlic powder | 2 |
| Recipe total = 44 mg | ||
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