Chunky Breakfast Potatoes

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4-5 medium potatoes
1/2 tsp onion powder
1/2 tsp garlic powder
2 tsp Italian herb seasoning (oregano/basil) – use more to coat the fries as desired
1 tsp Lawry’s seasoning salt (optional)

Wash 4-5 medium potatoes and cut into chunks, enough to cover a 11×17″ baking tray. Put pieces into a bowl and mix with the spices above so everything is coated. The spices will stick to the potatoes since they are a bit wet inside and starchy. Bake at 450 degrees F on a non-stick baking tray no oil or spray for half an hour or more until browning and crispy. I do up to 40 minutes many times to get them really crispy. You can put down a layer of parchment paper as well. I usually eat this with my tofu scramble recipe.

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