Place
the potatoes in a large plastic bag or bowl and toss with one tablespoon of olive oil.
Not exact matches
In a
large bowl or
plastic bag, combine brown rice flour, amaranth flour, almond flour, quinoa flour,
potato starch, tapioca starch, xanthan gum, yeast and salt.
In a
large bowl or
plastic bag, combine sorghum flour, amaranth flour, flax flour,
potato starch, cornstarch, sugar, xanthan gum, yeast, salt, flaxseed and sunflower seeds; mix well and set aside.
Combine kabocha, rutabaga, and sweet
potatoes in a
large resealable
plastic bag.
In a
large plastic ziploc
bag, add
potatoes, 3 tablespoons of olive oil, garlic, rosemary, parsley, and a generous amount of salt and pepper.
I usually bake 3 - 4
large potatoes at a time and store them
in the fridge
in a
plastic bag with the skins intact.