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You know, if you have a good list of allergies, as Denise and I both do, breakfast can be one of the worst meals. If you eat meat, bacon is usually safe, though sausage might or might not be. Take out eggs, gluten for pancakes and waffles… well, you get the picture. I miss going out for breakfast. And as much as I love them, I’m actually getting bored of cereal and hash browns for breakfast.
So why not polenta? I have eaten leftover corn polenta for breakfast (the kind that comes in a nice tube at the grocery store), and it’s great as a savory breakfast, but I started thinking of the millet polenta in Vegan with a Vengeance — that was the first polenta I ever made and the first time I’d eaten millet. We used to buy it for the parakeets we had growing up, and I still sort of think of it as bird food. But it’s really tasty!
This recipe easily doubles into a 9×11 pan, but for one breakfast or one person who doesn’t want to eat it for 9 days, do this in an 8×8 pan. My favorite part is that all the work is done ahead of time, with maybe 10 minutes of work in the morning — and most of those are what some recipes call “inactive” time. I am not a morning person.
Millet polenta with blueberries and maple syrup
Breakfast Polenta
Make-ahead preparation:
In a sauce pan, mix
1 cup millet, rinsed
1 1/2 cups orange juice
1 1/2 cups water
1 Tablespoon oil, shortening, or Earth Balance (use coconut oil if you can)
1 or 2 cinnamon sticks
Bring this mixture to a boil, turn it down, and let it simmer for 30-35 minutes.
In a separate small pan, heat
1/2 cup frozen blueberries
1 Tablespoon orange juice
1/4 cup unsweetened shredded coconut (optional)
When the blueberries are soft, mash them with a fork or potato masher, just until you have a rough jelly.
Into a greased 8×8 pan, put half the millet mixture in the pan, smooth down, spread the blueberry mix on top, and then add the second half of millet mix and smooth it out.
Allow it to cool at room temperature and then refrigerate.
Morning preparation:
You will need
1 teaspoon to 1 Tablespoon of coconut oil, Earth Balance, or other oil of your choosing (just enough to coat the bottom of your skillet)
In the morning, heat a skillet over medium heat. Add your oil — this isn’t absolutely necessary, but it will promote a good browning, which really makes the polenta to me. Pan fry on both sides, 5-7 minutes per side.
Plate and drizzle with maple syrup. Pour it on slowly to allow it to soak in. Oh, and get the real stuff — you’re worth it.
What do you eat for breakfast? Do you rely on the same standards, over and over, or do you mix it up?
Plate of Chocolate Chipped Goodness — from top left, vegan GF, vegan, walnut
Because it’s Earth Day, and it’s our 100th post, we thought we should make cookies. Because cookies are round, like the Earth. And because making cookies and giving them to people makes you a hero. Or just sharing — you don’t have to give them all away, promise. You can eat them, too. Cookies are happiness, right?
Well, cookies are often not even close to happiness when you’re an allergen sufferer. If you have adult-onset allergies, you might remember making the classic Tollhouse cookie — wheat flour, eggs, butter, chocolate chips that contain milk. The recipe itself is almost a list of allergens. But it doesn’t have to be! We’re here to show you a few ways (but not quite 100).
The following recipes — there are 4 — are all variations on the chocolate chip cookie. The first two are classic; the very first is completely allergen-free — gluten-free, egg-free, dairy-free, nut-free, vegan. The rest are also vegan (no dairy, no eggs), but the second recipe contains gluten, and the last two contain nuts. One of these is bound to work for you. Read on for the details.
Vegan Gluten-free Chocolate Chip Cookies
Gluten-Free and Allergen-Free Chocolate Chip Cookies, Version 1
allergen-free.
Makes about 50-60 cookies using approximately 1 Tablespoon of dough for each cookie.
2 Tablespoons of ground chia seed meal
6 Tablespoons of water
315 grams of the Glutenfreegirl’s All Purpose Gluten Free Flour Mix for Cookies (see recipe here, I made a half batch and it was enough for this with 185 grams left over – I don’t know if this would work with other commercial gluten free mixes but if you want to try it, I’m using 140 grams to the cup so if you’re using cups because your mix is a 1:1 ratio, it’s 2 1/4 cups)
1 teaspoon of baking soda
1 teaspoon salt
1 cup of Soy-free Earth Balance (if you can have soy, 2 sticks Earth Balance buttery spread)
3/4 cup of brown sugar, packed
3/4 cup of granulated sugar
1 Tablespoon of vanilla extract
2 cups of allergen-free chocolate chips (Enjoy Life chocolate chips recommended)
Preheat your oven to 375°F.
In a small container mix ground chia seed meal and water thoroughly. Set aside until needed to let it gel.
Then measure out the Gluten Free Flour Mix for Cookies, salt, and baking soda and place in a bowl. Whisk ingredients together until they are well incorporated into each other, and set aside until its needed.
Using your mixer (preferably a stand mixer) beat the Earth Balance, sugar, brown sugar, and vanilla in a large bowl until it’s creamy, scraping down the sides as needed to make sure that all the ingredients are completely mixed together. The reason that you are using cold Earth Balance right out of the fridge is that (a) if you have a KitchenAid or other stand mixer it’ll take the punishment and beat the Earth Balance when it’s cold anyway, and I am way too impatient to wait to soften anything and doing it in the microwave is always a disaster, (b) Earth Balance seems to have a much lower melting point that regular margarine or butter, so you’re giving yourself a fighting chance to have your dough stay doughy when you’re waiting to bake cookies in multiple batches in the oven, and (c) I think it makes the cookies crispier, but I have no empirical evidence for that really.
Add one half of the chia mixture and beat it well to mix it in completely, again scraping down the sides as needed. Add the second half of the chia mixture and do the same.
Gradually add the Gluten Free Flour Mix for Cookies while beating well, again scraping down the sides as needed, until all of it is incorporated into the dough. Using a spoon, mix in the chocolate chips. (You don’t want to use the mixer because it’ll mash the chocolate chips into little bits.)
Drop dough (I used a scoop that holds one tablespoon) onto ungreased baking sheets. I used Pampered Chef stoneware so if you’re using a metal pan you may need to adjust the baking time. Gluten free baking takes longer than regular baking so even though these cookies are 1/3 the size of the other recipe I did with regular flour, they take just as long or longer to cook. Bake for 15-17 minutes (using the stoneware, I baked them for 17 minutes for the best results, with metal sheet pans, try the lower end of the range, but watch your cookies).
Once you have taken them out of the oven, let them cool on the baking sheet for 2-4 minutes or so to let them set up a bit, and then using a spatula, remove the cookies to a cooling rack to finish cooling. Enjoy!
Chocolate Chip Cookies – Vegan (not GF)
Classic Vegan Chocolate Chip Cookies, Version 2
contains gluten.
Makes about 20 three inch cookies using approximately 3 Tablespoons of dough for each cookie. (I like big cookies. If you like smaller cookies, use 1 Tablespoon of dough and adjust the cooking time to about 10 minutes, and you’ll get 5 dozen cookies).
2 Tablespoons of ground chia seed meal
6 Tablespoons of water
2 1/4 cups of all purpose flour
1 teaspoon of baking soda
1 teaspoon salt
1 cup of Earth Balance Natural Buttery Spread Soy Free or 2 sticks of Earth Balance Vegan Buttery Sticks, COLD
3/4 cup of brown sugar, packed
3/4 cup of granulated sugar
1 Tablespoon of vanilla extract
2 cups of vegan or allergy free for you chocolate chips (Enjoy Life chocolate chips recommended)
Preheat your oven to 375°F.
In a small container mix ground chia seed meal and water thoroughly. Set aside until needed to let it gel.
Then measure out flour, salt, and baking soda and place in a bowl. Whisk ingredients together until they are well incorporated into each other, and set aside until its needed.
Using your mixer (preferably a stand mixer) beat the Earth Balance, sugar, brown sugar, and vanilla in a large bowl until it’s creamy, scraping down the sides as needed to make sure that all the ingredients are completely mixed together. The reason that you are using cold Earth Balance right out of the fridge is that (a) if you have a KitchenAid or other stand mixer it’ll take the punishment and beat the Earth Balance when it’s cold anyway, and I am way too impatient to wait to soften anything and doing it in the microwave is always a disaster, (b) Earth Balance seems to have a much lower melting point that regular margarine or butter, so you’re giving yourself a fighting chance to have your dough stay doughy when you’re waiting to bake cookies in multiple batches in the oven, and (c) I think it makes the cookies crispier, but I have no empirical evidence for that really.
Add one half of the chia mixture and beat it well to mix it in completely, again scraping down the sides as needed. Add the second half of the chia mixture and do the same.
Gradually add the flour mixture while beating well, again scraping down the sides as needed, until all the flour is incorporated into the dough. Using a spoon, mix in the chocolate chips. (You don’t want to use the mixer because it’ll mash the chocolate chips into little bits.)
Drop dough (I used a scoop that holds three tablespoons) onto ungreased baking sheets. I used Pampered Chef stoneware so if you’re using a metal pan you may need to adjust the baking time. Bake for 15-17 minutes (using the stoneware, I baked them for 17 minutes for the best results, with metal sheet pans, try the lower end of the range, but watch your cookies).
Once you have taken them out of the oven, let them cool on the baking sheet for 2-4 minutes or so to let them set up a bit, and then using a spatula, remove the cookies to a cooling rack to finish cooling. Enjoy!
Almond-based Chocolate Chipper
Almond-based Chocolate Chip Cookies, Version 3
contains nuts. Makes about 16 cookies.
Preheat oven to 350F
1 1/4 cup almond meal/ground almonds
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/2 cup allergen-free chocolate chips (Enjoy Life mini chocolate chips recommended — mini chips are best in this)
2 Tablespoons oil (I used canola — use what you like for baking, but if using coconut, melt it first)
1/4 cup agave syrup
2 teaspoons vanilla extract
Whisk almond meal, salt, cinnamon, chips, and coconut, if using, together in a medium bowl.
Whisk oil, agave, and vanilla together in a small bowl. It will be tempting to skip this step and just add the wet ingredients into the dry, but don’t. The oil mixed into the syrup will make it mix smoother in the end.
Mix the wet ingredients into the dry with a rubber spatula. You will have a pretty thick dough, but mix until there are no dry spots.
Drop by the tablespoon onto a cookie sheet lined with parchment paper. You don’t really need to space these, as they do not spread out. Bake for 12 minutes, until slightly browned on the bottom (baking time on a metal cookie sheet). Rest them on the cookie sheet for 3 minutes or so before CAREFULLY cooling completely on a wire rack. Be careful — these cookies are a little… loose. These cookies are MUCH better completely cooled — the flavors are muddled when warm. Enjoy!
Walnut-based Chocolate Chippers
Walnut-based Chocolate Chip Cookies, Version 4
contains nuts. Makes about 12-16 cookies.
Preheat oven to 350F.
1 1/4 cups ground walnuts (I have not seen walnut meal for sale. Pulse them in a food processor.)
1/4 teaspoon salt
1/2 cup mini chocolate chips (Enjoy Life recommended)
Whisk together the walnuts, salt, and chocolate chips.
Whisk together the oil, syrup, and vanilla. This will take a minute, as the brown rice syrup is thick, but it will come together. (A measuring tip — measure out the oil into the 1/3 cup measuring cup. Swirl it around before dumping it in the bowl, and then use that cup to measure the syrup, and it will come right out.)
Add the wet ingredients to the dry and mix with a rubber spatula.
Drop 1 Tablespoon scoops onto a baking sheet lined with parchment paper, about 1 inch apart. Bake 12-17 minutes or until cookies have spread and edges begin to brown (baking time on a metal sheet). Let rest only a few minutes on the cookie sheet before removing to a wire rack to cool. Unlike the almond-based cookies, these are even better warm. Enjoy!
Cookies from King Arthur GF box mix
If you are newly gluten-free, don’t want to buy 100 spendy new flours and want to make cookies, try the King Arthur box mix. It is a box mix, so it’s not as great as making them from scratch, but it is good. And early successes in gluten-free baking are worth it.
We hope that our happy 100th post has inspired you to venture up the cookie tree. You know, the tree that the elves live in? If you have no elves, you’ll have to bake your own cookies, but we promise, if we can do it, you can do it. Your friends will love you for it.
Got a favorite recipe? Tried one of ours and liked it? We’d love to hear from you.
Disclaimer: This is not an original recipe. But it’s the best curry I’ve ever made at home, and as such, I want to share it with all of you today. With full credit to the author and cookbook, of course.
The Chickpea and Spinach Curry comes from one of my all-time favorite cookbooks, Isa Chandra Moskowitz’s Vegan with a Vengeance. This is the first cookbook I purchased after my first intolerance-related diagnosis — lactose intolerance. While I ate a strictly vegan diet for a while, and don’t at the moment, I still love vegan cookbooks. They correlate with my preferred way of eating — heavy on the vegetables — and a good vegan cookbook relies mostly on whole foods, not processed foods. In a completely non-compensated way, I can highly and heartily endorse this whole cookbook (though, honestly, if you’re brand new to vegan cooking, consider starting with Veganomicon, as it’s got more basic information in it and a broader range of recipes). Most vegan cookbook authors are very aware of ingredients and a great place to learn to cook without — no matter what you’re cooking without.
And it’s a big hit at potlucks — with vegans and omnivores alike. The recipe below is kind of huge. If it’s just for me, I made a half-recipe.
So, without further ado:
Mise en place
Chickpea and Spinach Curry, from Vegan with Vengeance by Isa Chandra Moskowitz
Preheat a pot over medium heat. A good Dutch oven would work, if you have one, or a large sauce pan, but to minimize the mess I generally make with cooking (and because I don’t have a Dutch oven), I use my stock pot. When the pot is hot, add
3 Tablespoons oil (not olive, vegetable, as this is kind of hot for olive oil)
2 teaspoons mustard seeds
Cover the pot and let the seeds pop for about a minute. They do pop, like popcorn. It’s cool.
Turn the heat up to medium-high. Add the following:
1 large onion, chopped (about 2 cups)
Sautee until it starts to brown — 5-10 minutes, depending on your heat level.
1/4 cup of juice drained from can of diced tomatoes
14 oz can of diced tomatoes, with juice drained and reserved*
Rinse and drain, then chop
10 cups of spinach, chopped. Yes this seems like a TON, but it really will all incorporate perfectly. Add this in handsful, stirring each addition until wilted.
When all the spinach is wilted, add:
2 cans of chickpeas (15 oz. each), rinsed and drained (4 cups if you cook your own)
Stir, cover and turn heat to low. If you’re planning to make rice, start it now. Let the stew simmer for 10 minutes.
Uncover, stir, taste. Adjust the seasonings if necessary (I’ve only ever needed a tiny pinch of salt), and let simmer for another 10 minutes, until its all thickened and wonderous. Enjoy it over rice.
*The single asterisk represents minor alterations I’ve made to the original recipe.
**Curry powder is amazing, but it’s a blend of ground spice, so quality can vary widely. To get a good curry, the spices must be fresh when they’re combined and reasonably fresh when you use it. And your curry dish will only be as good as your curry spice is. As you might already know, both of us believe the post-apocalypse relies heavily on Penzey’s Spices, based in Wisconsin. They have a variety of curries; if you’re new to curry, try the sweet curry. Curry is NOT inherently spicy hot, so don’t be scared if you don’t like spicy. If you do like spicy, try the hot curry.
So that’s the best curry I know how to make. Let us know what you think.
Before I start my rhapsody on the glories of bacon and Sriracha, let me just confess that this wasn’t my idea and isn’t my recipe, which is why we’re posting it on Whatever Wednesday. For that we can thank Scott Hutcheson, whose recipe was provided in his blog, and then was picked up and discussed by another blog, True Laurel, where one of my friends saw it and pinned it on Pinterest. I had to try this. I’ve made some minor modifications, because I’m used to cooking my bacon in oven, I like it really crispy, and I’m way too lazy to use a baking rack and then have to wash it afterwards. It works perfectly fine just on the baking sheet or piece of stoneware (but it does work best on the stoneware between the two), but you will want to use some tongs to remove the bacon from the baking sheet and place them on a sheet lined with paper towels to drain after baking.
Okay, I’m beginning the rhapsody. Two of my favorite foods in the whole world, together at last. (Sounds like an ad for an duet album on TV when they still had ads like that right?) In any case, the guy who thought this up was a culinary genus. It’s beyond awesome.
Bacon with Brown Sugar and Sriracha
a package of Hormel’s Black Label Applewood Smoked Thick Cut Bacon
a bottle of Sriracha (you squeeze it onto the bacon from the bottle, using probably no more than 3 Tablespoons or so)
3-4 Tablespoons of brown sugar
Preheat your oven to 375°F. Lay your bacon strips out carefully so they do not overlap on your baking sheet or stoneware. (I’m using the Pampered Chef large bar pan stone.
Bacon laid out on stoneware
Take your Sriracha bottle and run a line of Sriracha down each strip of bacon.
Sriracha lines on bacon
Once you have the Sriracha on the bacon, take a basting brush and spread the Sriracha evenly over each strip of bacon.
Spreading Sriracha evenly over bacon strips
Now sprinkle the brown sugar evenly over the bacon strips. I found it was easiest just to use my fingers to do it.
Brown sugar sprinkled over Sriracha covered bacon
Bake for 15-20 minutes. Check on your bacon at about 15 minutes so it gets to the proper level of “done-ness” for you. Again I like mine really crispy, so I’ll let mine go longer until it’s where I want it.
Bacon just out of the oven
Once it’s out of the oven, use a fork or a pair of tongs to lay them on some paper towels to drain away the excess bacon fat.
Welcome to another segment of our Hangover Breakfast series! Again, I used the method that the Gluten Free Girl and the Chef have provided on their blog to make an all-purpose flour mix, to choose flours with waffles and pancakes in mind, which I posted previously (see link below). Waffles are great, but then you have to clean the waffle maker, which you might not want to do on the morning after, or if it’s just an every day sort of breakfast. So then, hey, pancakes! You can also dress these up anyway you want, add blueberries, chocolate chips, apples and cinnamon, etc. You can also make up a batch, let them cool, put wax paper in between them and put them in a container in the freezer and toast them when you want some too.
1 1/4 cups of rice milk (or other alternative milk of your choice)
some Earth Balance Soy Free Natural Buttery spread to grease your skillet with.
Measure out flour, salt, baking powder and brown sugar and place in a bowl. Whisk ingredients together until they are well incorporated into each other.
Dry pancake ingredients in a bowl
Mix ground chia seed meal and water in a container to form a chia egg, setting it aside to let it gel.
Chia and Water to form chia egg
Measure out rice milk, oil and vanilla into a container large enough to add the chia egg. Add the chia egg and whisk it together so that chia is well incorporated into the rice milk.
Rice milk mixture and chia egg whisked together
Pour chia and rice milk mixture into the flour mixture and whisk them together until most of the lumps are gone.
Pancake batter after mixing dry and wet ingredients together
Melt a bit of the Earth Balance, maybe half a teaspoon or so in a skillet over medium to medium high heat, depending on your burner strength. When your skillet is hot, scoop some of the pancake batter into the skillet. I used a Pampered Chef large scoop that holds about 3 Tablespoons of batter to portion out the pancakes into the skillet.
Portioning out batter into skillet
Cook until the edges of the pancake look dry and there are bubbles in the batter. You can use a spatula to gently lift up an edge to see how brown the pancakes are underneath.
Pancakes just about ready to be flipped
When they are a nice deep golden brown, flip them and cook until the other side is a nice deep golden brown. I found that I needed to cook them a bit longer than I normally would cook wheat flour pancakes, which I understand is fairly common for gluten free cooking.
Pancakes after flipping
Enjoy them with some maple syrup and Earth Balance Soy Free buttery spread!
Welcome to another segment of our Hangover Breakfast series! Again, I used the method that the Gluten Free Girl and the Chef have provided on their blog to make an all-purpose flour mix, to choose flours with waffles and pancakes in mind, which I posted previously (see link below). Waffles were one of my favorite go to breakfasts after a night where I knocked a few too many back. So it seemed natural to try to recreate a waffle worthy of a morning after, or one of those lazy Sundays where you go to the diner and luxuriate in crispy waffles and way too much coffee.
Just word to the wise, the pictures show me doing a half recipe than the one written out here. There’s only two of us, and I was testing several other recipes at the same time, and we just couldn’t eat that much by ourselves. So if you’re concerned that your attempt doesn’t look like mine, that’s why. Also, you can let the waffles cool room temperature, put wax paper in between them and put them in a container in the freezer and toast them when you want some. They’re a lot cheaper than store bought instant waffles and taste better too!
1 1/2 cups of rice milk (or other alternative milk of your choice)
2 Tablespoons apple cider vinegar
some canola oil to grease the waffle maker (I use an oil spray bottle like these, but I use the Pampered Chef version. Any spray bottle would be much better for the environment and you don’t have to try to find a soy or dairy free version of Pam, etc.)
Plug in waffle maker and set to highest temperature setting. Measure out flour, salt, baking powder and brown sugar and place in a bowl. Whisk ingredients together until they are well incorporated into each other.
Dry ingredients in a bowl
Mix ground chia seed meal and water in a container to form a chia egg, setting it aside to let it gel.
Chia and Water to form chia egg
(Okay here’s where I forgot to take pictures of the next several steps. You’d be amazed how hard it is to remember to stop to take pictures.) Mix rice milk, vanilla, and vinegar together in a container large enough to add the chia egg. Once the rice milk, vanilla and vinegar are well mixed, add the chia egg and whisk it together so that chia is well incorporated into the rice milk and vinegar.
Pour chia and rice milk mixture into the flour mixture and whisk them together until most of the lumps are gone. If your waffle maker has reached the correct heat, spray some oil on the top and bottom waffle plates, and pour some of the batter on your waffle maker. You know your waffle maker and you’re the best judge of how much to use, but go ahead and start with half a cup and see how that goes. Even on the highest setting, I found that these waffles still needed a little extra time to cook. If the top and the bottom of the waffle started to separate as I very slowly tried to pull the waffle maker lid up, I closed it back up and let them cook a little more, and then I had no problem and no mess.
Enjoy with some maple syrup and Earth Balance Soy Free buttery spread!
Using method that the Gluten Free Girl and the Chef have provided on their blog to make an all-purpose flour mix, I made up the following flour mix to make the waffles and pancake recipes that will be posted for our Hangover Breakfast series. (These recipes will be posted on April 1st, keep your eyes out for them!) I used a kitchen scale and I used a glass measuring cup zeroed out on the scale thinking that I could give you the cup equivalents. The thing is, it worked out that all the amounts were not a full measurement of anything and were really weird amounts. If you’re going to do any serious gluten free baking, you probably need to get a kitchen scale. This can be used as an all purpose mix, but I chose these flours with waffles and pancakes in mind. To use a regular recipe with this mix, exchange 140 grams of this mix to every 1 cup of regular flour.
Gluten Free Flour Mix for Waffles and Pancakes
Makes about 3 1/2 cups of flour mix.
50 grams of Oat flour
50 grams of Sorghum flour
50 grams of Millet flour
50 grams of Masa Harina flour (a type of corn flour)
150 grams of Sweet Rice flour
150 grams of Potato Starch
Measure out each of the flours carefully, and place into a large mixing bowl. Using a whisk, mix the flours and starches together until they are very well mixed. Store in an airtight container until you are ready to use it. Enjoy!
For the second post in our Hangover Breakfast series, what breakfast is complete without home fries? But on the morning after (or pretty much all the time if I’m honest about it), I’m going to be pretty lazy about what I actually cook on the stove top that requires constant attention. Therefore, I like my home fries oven roasted.
Sriracha Oven Roasted Potatoes
1/8 c. of olive oil
1 Tablespoon of fresh minced garlic (3-4 cloves or go nuts)
1 teaspoon of Italian Seasoning (it’s a mix of the usual suspects, marjoram, thyme, rosemary, savory, sage, oregano and basil, if you don’t have it, just use a dash of each.)
1/2 teaspoon of Penzey’s Forward (if you don’t have this, use 1 teaspoon of Lawry’s Seasoning Salt or any other brand of season salt, and omit the salt below)
1/2 teaspoon of salt
1 teaspoon of Sriracha (if you don’t have Sriracha, BUY SOME, or substitute any hot sauce, or if you don’t like spicy, omit it altogether)
4-5 potatoes, washed and scrubbed and trimmed of any scars or bad spots, but otherwise unpeeled.
Preheat oven to 475º degrees. Place all the ingredients except the potatoes into a bowl.
Olive Oil and Spices in Bowl
Whisk oil and spices together so they are well incorporated.
Well mixed olive oil and spices
Wash, scrub and trim potatoes if you haven’t already.
Washed, Scrubbed and Trimmed Potatoes
Cut potatoes into 3/4 inch pieces and place into the bowl with the olive oil and spices.
Potatoes cut into 3/4 inch pieces
Once you have finished cutting up all the potatoes, mix the potatoes with the oil and spice mixture until they are well coated.
Potatoes coated with spice mixture
Place coated potatoes on a baking sheet in a single layer. Scrape the bowl and drizzle any of the remaining spice mixture on top of the potatoes.
Coated Potatoes on baking sheet in single layer
Put potatoes in preheated oven and roast for 20-30 minutes, turning occasionally to brown on all sides.
Sriracha Oven Roasted Potatoes just out of the oven!
