Caribbean Crunch Potatoes

This requires cooked, cooled potatoes—but if you have them on hand, this flavorful dish comes together in under 10 minutes!

INGREDIENTS

  • 2 1⁄2 cups diced potatoes (cooked and cooled potatoes with skins on)
  • 1 tablespoon all-­‐purpose oil (such as sunflower or safflower)
  • 2 tablespoons fresh lime juice
  • 2 tablespoons Hemp Rules™ Caribbean Crunch Hempseeds
  • 2 large cloves garlic, pressed or minced
  • 1/8 teaspoon sea salt

 

1.  Heat a skillet over medium-­high heat and add the oil. Next, add the potatoes and pan‐fry for about 5 minutes, turning often, until the potatoes are golden-­browned and crisp.

2.  Remove from heat and toss with the remaining ingredients. Serve immediately.

Serves 2

From the kitchens of Tess Challis – Making Radiant Health Delicious