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DISCLAIMER: (C) 2017-2018 CHLOE ANSELMO. ALL RIGHTS RESERVED. I am not a doctor. Medical information and advice provided on Clementine Crossing is provided as an information resource only, and is not to be used or relied on for any diagnostic, prescription, or treatment purposes. Information here should not be a substitute for medical advice. This information does not create any patient-physician relationship, and should not be used as a substitute for professional diagnosis and treatment. Always seek the advice of your physician or health care provider with any questions you may have regarding a medical condition or treatment and before undertaking a new health care regimen, and never disregard professional medical advice or delay in seeking it because of something you have read on this website. Do not stop or start medications without consulting with your health care provider.  If pregnant or breastfeeding, please consult with your doctor before taking any herbal supplements. Clementine Crossing shall have no liability, for any damages, loss, injury, or liability whatsoever suffered as a result of your reliance on the information contained in this site. 

© 2017-2018  Clementine Crossing. Proudly created with Wix.com by Chloe Anselmo

Adobo Potatoes

December 1, 2017

Potatoes are a staple food in our home, especially for dinner! I make them almost every night. There's many easy ways to make them, including just simply boiling. My favorite way to make them is to chop, steam, and then bake to crip! But, oven-roasted are my second favorite and another easy way to eat healthy. Here's a simple, oven-roasted recipe for you to try. Oil free! 

 

 
INGREDIENTS

  • 6-7 organic, medium sized potatoes (I used red and yellow) 

  • 1/2 - 3/4 tsp Turmeric 

  • 1/2 - 3/4 tsp Paprika 

  • 1 tsp Adobo seasoning 

  • 1/4 - 1/2 tsp garlic powder 

  • 1/4 - 1/2 tsp Himalayan pink salt 

  • Cracked black pepper (to taste) 

 

DIRECTIONS

1. Line a baking sheet with parchment paper or silicon pad, and preheat oven to 425F. 

 

2. Wash potatoes and chop into bite sized pieces, thin pieces (1/2-3/4 inches thick). 

 

3. In a mixing bowl or colander, season potatoes with above seasonings and mix thoroughly until evenly coated. 

4. Evenly distribute potatoes onto baking sheet and cook for roughly 45 minutes (or until easily pierced with fork but golden on outside). 

5. These are great plain! But if you would like a side, serve with a side dip of choice! Some of my favorites are Sir Kensington's Chipotle Fabanaise (mayo)**, a vegan/organic BBQ sauce, or a cashew cream - with added spices of choice, such as garlic powder, chipotle powder, onion powder, etc... 

 

** this mayo has oil in it. adding a side may add fats or oils to this meal ** 

 

Thanks for reading, and make sure to follow me on Instagram and Facebook! If you try my recipe, make sure to let me know by tagging me (@clementinecrossing on Instagram / or Clementine Crossing on FB), and using the hashtag #clementinecrossingrecipe :)

 

Enjoy!

 

 

 

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