A few years ago my mom had to go on an iodine-free diet for medical reasons. During that time we got creative making our own recipes. You can add non-iodonized salt to just about anything, as long as you make it from scratch, and we concocted this recipe for oven roasted potatoes. They were so delicious that we kept the recipe, even after she was declared in remission and given the "ok" to ditch the diet (We use real salt now).
Enjoy!
Oven Roasted Potatoes
1/8tsp of each, salt, pepper, garlic powder
1 tbsp of each, dried onions, parsley flakes
1 tsp of each, thyme leaves, oregano leaves
2lbs all-purpose potatoes cut into chunks
1/3 cup olive oil
Preheat oven to 350-425 (Depending on what else you are preparing in the oven. Temp. will affect cooking time.) In a large ziplock bag, add all ingredients. Close bag and shake well until potatoes are evenly coated. Empty potatoes into a shallow baking pan. Bake 35min-1hr or until potatoes are tender and golden brown. Stir occasionally.
The perfect accompaniment to meatloaf and baked chicken.
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