Ingredients

• 8-10 small Yukon gold potatoes (or use a mix of red and gold potatoes)
• 2 tbsp extra virgin olive oil
• 1/2 tsp sea salt
• 1/4 tsp garlic powder
• 1/8 tsp thyme
• 1/8 tsp rosemary
• 1/8 tsp parsley
• 1/8 tsp fresh-ground pepper
• Dash of cayenne pepper
• Optional: For an extra delicious twist, toss in some carrots!

Instructions

1. Preheat oven to 425°F. Use a stoneware rimmed baking sheet, or line a large rimmed baking sheet with parchment paper.
2. Cut potatoes into wedges by quartering them. Place on a large clean dish towel and pat dry with another dish towel or paper towels.
3. If desired, cut carrots into 2-inch pieces. Set aside.
4. In a large bowl, or gallon-size baggie, combine all ingredients, except veggies. If using a baggie, rub the bag between your hands to combine the ingredients and evenly distribute them throughout the bag.
5. Place potato wedges (and carrot pieces, if using) in the bowl (or bag) and toss well to coat.
6. Place veggies on lined baking sheet and bake for 20-25 minutes until lightly browned and cooked through.

Notes

Ingredients

• 2 1/2 cups of cooked soaked brown rice
• 1/2 cup of chicken stock (homemade is best)
• 1 tsp fresh organic parsley, finely minced
• 1/4 tsp Celtic sea salt
• 1/8 tsp fresh ground black pepper
• 1/8 tsp onion powder
• 1-2 tbsp butter

Instructions

1. In a saucepan over medium heat, add precooked rice, chicken stock and seasonings.
2. Bring to a gently simmer for about 3-5 minutes until rice reaches desired consistency.
3. Remove from heat and stir in butter.