Rice and soymilk
Minestrone and rolls
Roasted Potato Chunks

ROASTED POTATO CHUNKS
Preparation Time: 15 minutes
Cooking Time: 30-40 minutes
Servings: 4-6
1 teaspoon oregano
1 teaspoon rosemary
1/2 teaspoon paprika
1/8 to1/4 teaspoon cayenne
1 teaspoon dry mustard
1 tablespoon Dijon mustard
1-2 cloves minced garlic or 1/2 teaspoon garlic powder
8 to 9 medium potatoes, cut into 1 inch chunks
Preheat oven to 425 degrees.
Mix the oregano, rosemary, paprika, cayenne, mustards and garlic into a smooth paste in a bowl.
Add a few potato chunks at a time and coat with the mixture; keep adding a few chunks at a time until all potatoes are coated. Spread out on two nonstick baking sheets and bake for 30 to 40 minutes until tender.
Hints: Try using smoked paprika in this recipe. Vary the seasonings used to suit your tastes. I have been making many variations of this recipe over the years. This recipe was originally found in The New McDougall Cookbook with slightly different ingredients.

I copied this right off the McDougall recipe archive. We use double the potatoes, triple if the boys are working hard physically. We bake them for a bit longer because DH likes them crunchy. I also like a little tarragon in this recipe. Use whatever spices your family likes.