Lemon Pepper Linguini with Lemon Salmon

Seafood and citrus is a perfect combination. This recipe uses both of our Pastamore Lemon Pepper Linguini and Pastamore Meyer Lemon oil to provide the citrus flavor to this pasta and seafood dish. 

Ingredients:     Serves 4
 For pasta - 

1 12 oz package Pastamore Lemon Pepper Linguini

1/2 medium white onion, sliced.

3 cups baby spinach

1/2 tsp garlic powder

To taste salt and black pepper

1.5 Tbsp olive oil

Cooking spray as needed

For salmon:

4 6 oz salmon filets

1 Tbsp Pastamore Meyer Oil

To taste salt and black pepper

Directions: 

1. Heat a non-stick pan on the stove over medium heat. Add onions and cook until softened.

2. Season both sides of salmon with salt and black pepper. Heat a large non-stick pan on the stove over medium heat. Once hot, spray with cooking spray and add salmon. Cook to minimum internal temperature of 155F, turning once during the cooking process.

3. Bring a large pot of water to a boil. Add Pastamore Lemon Pepper Linguini. Cook until al dente and drain using a colander retaining 4-6 oz of cooking liquid. Return to cooking pot along with liquid, olive oil, onions, and raw baby spinach. Heat over medium heat until warmed. Season to taste with salt and black pepper.

4. Plate pasta and salmon. Finish salmon with a drizzle of Pastamore Meyer Lemon Oil. 

Caprese Pasta Salad

 

Holiday parties are around the corner, and it's always a challenge to know what to take with you. Store bought food is easy, but it's always awkward when you're the fourth guest walking through the door with a vegetable tray. This recipe is as simple as cooking the pasta and mixing in the ingredients.

Ingredients:
12 oz Pastamore Italian Blend Penne
2 Tbsp olive oil or Pastamore Basil Parmesan Olice Oil
1 Tbsp+  Pastamore Traditional Barrel Aged Balsamic Vinegar
8 oz fresh mozzarella, pearl size
4-8 oz grape tomatoes, sliced
.75 oz fresh basil
To taste salt
As garnish shaved Parmesan cheese

Directions:
1. Bring a large pot of water to a boil. Once boiling, add Pastamore Italian Blend Penne. Cook until al dente and drain using a colander.

2. Placed cooked pasta into a large bowl along with olive oil. Mix well and place in the refrigerator to chill overnight.

3. Remove chilled pasta from refrigerator. Finely chop basil.  Add mozzarella, tomatoes, 1 Tbsp of Pastamore Traditional Barrel Aged Balsamic Vinegar, and basil to bowl. Mix well.

4. Season to taste with salt and black pepper. Mix well. Garnish with shaved Parmesan cheese and a drizzle of Pastamore Traditional Barrel Aged Balsamic Vinegar.

5. Chill until time to serve.

Sundried Harissa Coleslaw

 

Looking to spice up your weekend BBQ? This coleslaw recipe is quick, unique, and full of flavor. It combines our Pastamore Sundried Tomato Harissa Oil with light mayonnaise for a creamy and distinct flavor. 

Ingredients: 

10 ounces broccoli slaw

1/2 cup light mayonnaise

2 Tbsp Pastamore Sundried Tomato Harissa Oil

To taste salt and black pepper 

Directions:

1. Add light mayonnaise and Pastamore Sundried Tomato and Harissa Oil to a large mixing bowl. Whisk until evenly mixed. 

2. Add broccoli slaw to the bowl and fold until mixed. Season to taste with salt and black pepper. 

3. Place in the refrigerator overnight or for at least 1 hour. Mix before serving. 

Sweet Sriracha BBQ Chicken Tacos

Whether you have leftovers from July 4th or are looking for a tasty dinner, this BBQ chicken taco recipe is what you are looking for. The great grilled flavor chicken paired with our Pastamore Sweet Sriracha Marinade and BBQ Sauce and fresh toppings is a real winner. 

Ingredients:             Makes 4 tacos

2-3 chicken thighs

3/4 cup Pastamore Sweet Sriracha Marinade and BBQ Sauce

1/2 small yellow onion

3 cups shredded lettuce

2 cup diced tomato

To taste salt and pepper

4 flour southwest or tomato tortillas

Optional 2-3 ounces shredded cheese

As needed cooking spray

 

Directions:

1. Coat chicken thighs in ½ cup Pastamore Sweet Sriracha Marinade and BBQ Sauce and allow to rest for at least 30 minutes. Heat grill to medium-high heat. Once hot, add chicken thighs. Cook to a minimum internal temperature of 165F turning once during the cooking process.

 

2. Thinly slice onion. Heat large non-stick pan on the stove over medium-low heat. Coat with cooking spray and add the onion. Cook until tender stirring often.

 

3. Dice chicken into small bite-sized pieces and add to the pan along with the onion. Mix well and heat until warm. Season with salt and pepper as needed.

 

4. Heat tortillas and plate. Top with chicken, lettuce, and tomatoes. Finish with a drizzle of Pastamore Sweet Sriracha Marinade and BBQ Sauce and cheese if desired.

Basil Parmesan Breakfast Scramble

 

Brunch on a slow weekend morning is the perfect way to relax with family and friends. However, waiting in long lines or paying top dollar for easy to prepare dishes isn't always fun. This recipe is a simple and delicious dish that combines the breakfast favorites of potatoes and sausage with our Pastamore Basil Parmesan Olive Oil. This recipe is best topped with your favorite form of eggs. The pictured recipe was made with vegetarian sausage, but any breakfast meat will fit in perfectly. 

Ingredients:

2 large potatoes

2 sausage patties

2 Tbsp Pastamore Basil Parmesan Olive Oil

1/2 yellow bell pepper

1/2 yellow onion

To taste salt and black pepper

Eggs cooked to order

As garnish grated parmesan cheese

Directions:

1. Rinse the potatoes, poke thoroughly with a fork, and cook in the microwave until fork tender.

2. Cut the bell pepper into 1" strips and thinly slice the onion. Cook the sausage patties.

3. Heat a large non-stick pan on the stove over medium heat. Once hot, add 1 Tbsp of Pastamore Basil Paremsan Olive Oil along with the pepper and onions. Cook until browned, stirring often.

4.  Dice the cooked potatoes and sausage. Add to the pan and cook until potatoes are browned. Season to taste with salt and black pepper.

5. Plate the scramble, garnish with the remaining Pastamore Basil Parmesan Olive Oil and grated parmesan cheese, and finish with the cooked eggs. 

Vegan Stir-fry

 

Back at it again with another delicious and easy tempeh recipe. This dish combines the sweet flavors of red bell peppers, heartiness of kale, and great flavors of our Pastamore Asian Ginger Olive Oil. This is a perfect recipe for a quick meal that can use up some of your leftover vegetables in your fridge. 

Ingredients:         Makes 2-3 servings
1 8oz package tempeh
2 Tbsp Pastamore Asian Ginger Olive Oil
1 red bell pepper
1/4 white onion
3 cups chopped kale
To taste salt and black pepper
To taste cayenne pepper
As garnish sesame seeds

Directions:
1. Rinse bell pepper and remove stem and seeds. Cut into bite-sized pieces. Thinly slice the onion. Cut the tempeh into 1/2" cubes. 

2. Heat a large non-stick pan on the stove over medium-low heat. Add 1 Tbsp Pastamore Asian Ginger Olive Oil, bell pepper, and onion to the pan. 

3. Cook for 4-5 minutes and then add the chopped tempeh. Mix well and cook until tempeh is browned.

4. Add kale and cayenne pepper. Cook until kale is tender (2-4 minutes stirring often. 

5. Plate over rice or cauliflower rice. Top with a drizzle of the remaining Pastamore Asian Ginger Olive Oil, and finish with a garnish of sesame seeds.

Rosemary Garlic Butternut Squash Soup - So Simple

 

Butternut squash is thick, hearty, and packed full of flavor. It may seem like a complicated dish, but all it only takes a few ingredients to make this great soup. Our Pastamore Rosemary with Roasted Garlic Olive Oil gives this soup an awesome flavor and richness. If you do not have an immersion blender, the broth and squash can be pureed using a food processor or blender.

Ingredients:

1 large butternut squash

2 Tbsp Pastamore Rosemary with Roasted Garlic Olive Oil

32 ounces low sodium vegetable broth

1/2 cup half and half (optional)

1/4 tsp cinnamon

To taste salt and black pepper

As garnish croutons

Directions:

1. Preheat oven to 350F. Remove skin from butternut squash and cut in half from top to bottom. Scrape out seeds using a large spoon. Cut into 1" cubes and mix with 1 Tbsp Pastamore Rosemary with Roasted Garlic Olive Oil and place on baking sheet. Cook until fork tender and remove from the oven.

2. Combine squash and vegetable broth into a large pot. Puree until smooth using an immersion blender.

3. Add 1 Tbsp Pastamore Rosemary with Roasted Garlic Olive Oil, cinnamon, and optional half and half. Bring to a boil and reduce to a simmer.

4. Cook until desired thickness is reached adding water as needed. Season to taste with salt and black pepper. 

5. Plate and top with croutons as garnish.

Spicy Sausage Curry

 

Curry is the perfect dish for cool spring evenings. This dish changes things up a bit by using andouille sausage and our Pastamore Sriracha Mango with White Balsamic Vinegar. If you are unable to find full-sized bok choy at the store, you can substitute in six baby bok choy instead. 

Ingredients:

1 Tbsp Pastamore Sriracha Mango with White Balsamic Vinegar

3 Andouille sausage links, fully cooked

2 zucchini

1 large head bok choy

1.5 Tbsp green curry paste

1 can coconut milk

1 cup water

To taste salt and black pepper

To taste chili powder

As garnish sesame seeds

Directions: 

1. Heat a large non-stick pot on the stove over medium-low heat.

2. Rinse zucchini and bok choy. Cut zucchini into 1/4" coins on a bias. Roughly chop the bok choy. Slice sausage into bite-sized pieces.

3. Add andouille sausage to the pan. Cook until browned and add the Pastamore Sriracha Mango with White Balsamic Vinegar, zucchini, bok choy, and green curry paste. Cook for 3-5 minutes stirring often.

4. Add 1 can of coconut milk and 1 cup water. Mix well. Bring to a boil and reduce to a simmer. Cook until desired consistency is reached and season to taste with salt, black pepper, and chili powder.

5. Serve over rice and garnish with sesame seeds.

Parmesan Tomato Basil Shrimp

 

Shrimp can be a great addition to any pasta dish, but it is very easy to overcook them turning them into mealy erasers. This recipe allows you to quickly cook the shrimp to finish the dish providing a great flavor and texture. This recipe features two of our long time favorites, Pastamore Tomato Basil Fettuccine and Pastamore Basil Parmesan Olive Oil.

Ingredients:

1 12 oz package Pastamore Tomato Basil Fettucine

1 lb medium shrimp

2 cups grape tomatoes

1/4 cup grate Parmesan cheese

1/4 medium yellow onion

1 Tbsp Pastamore Basil Parmesan Olive Oil

To taste salt and black pepper

To taste red pepper flakes

Cooking spray as needed

Directions:

1. Heat a large pot of water on the stove over high heat.

2. Dice tomatoes and rinse onions. Peel and devein shrimp.

3. Heat a large non-stick pan on the stove over medium-low heat. Once hot, coat with cooking spray and add the onions and tomatoes. Caramelize the onions, stirring often.

4. Add the Pastamore Tomato Basil Fettuccine to the boiling water. Cook until al dente and drain using a colander retaining 1/4 cup of cooking water. Return to pot.

5. Add the shrimp and Pastamore Basil Parmesan Olive Oil to the onions and tomatoes. Cook until shrimp are opaque and firm. Combine the pasta and shrimp mixture in the same large pot. Add Parmesan cheese and season to taste with salt, black pepper, and red pepper flakes. Mix well and serve.

Mediterranean Tempeh

Plan ahead for Meatless Monday or a weekend dinner with this delicious Mediterranean tempeh recipe. This dish pairs your favorite Greek flavors with our versatile Pastamore Fig Balsamic Vinegar. Serve this over our Pastamore Lemon Garlic Orzo for an exciting burst of flavor and freshness. 

Ingredients:

8 oz tempeh

2 Tbsp Pastamore Fig Balsamic Vinegar

1 zucchini

1 cup grape tomatoes

To taste salt and black pepper

2 tsp avocado or olive oil

1/4 cup goat cheese crumbles

Directions:

1. Cut tempeh into bite-sized pieces. Heat a large non-stick pan on the stove over medium heat. Once hot, add oil and tempeh.

2. Wash tomatoes and zucchini. Cut zucchini into 1/4" cubes.

3. Add tomatoes to pan and cook tempeh until golden brown. Add zucchini and 1 Tbsp Pastamore Fig Balsamic Vinegar. Cook for 3-5 minutes. Season to taste with salt and black pepper.

4. Plate tempeh over orzo or rice and top with a drizzle of the remaining Pastamore Fig Balsamic Vinegar and goat cheese crumbles. 

Pastamore Patty Melt

 

Ever find yourself without any hamburger buns but ground beef that needs to be cooked? This comforting patty melt is a perfect way to stop that beef from going to waste. The Pastamore Rosemary with Roasted Garlic Olive Oil is the perfect compliment to the oinons and swiss cheese.

Ingredients:
1 lb lean ground beef

1 white onion

4 slices swiss cheese

2 Tbsp Pastamore Rosemary with Roasted Garlic Olive Oil

1/2 tsp kosher salt

1/2 tsp black pepper

1 tsp Worcestershire sauce

8 slices bread

As need mayonnaise

Directions: 
1. Combine ground beef, salt, pepper, and Worcestershire sauce into a large mixing bowl. Mix well and form into four patties.

2. Thinly slice onion. Heat a large non-stick pan on stove over medium-low heat. Once hot, add the Pastamore Rosemary with Roasted Garlic Olive Oil. Add the onions and cook slowly until caramelized. Season to taste with salt and black pepper.

3. Remove onions from pan and turn pan to medium. Add burger patties and cook to desired temperature turning once during the cooking process. Before burgers are fully cooked, top with swiss cheese and allow to melt.

4. Toast bread. Spread mayonnaise on toasted bread as desired. Add the burger and top with the caramelized onions.

Pineapple BBQ Chicken - So Simple

 

Sweet pineapple and spicy BBQ sauce pair perfectly with crispy seared chicken thighs. This recipe takes only a few ingredients and makes a delicious. Put our Pastamore Sweet Sriracha Marinade and BBQ to perfect use with this easy and quick recipe. 

Ingredients:

4 chicken thighs, boneless and skinless

1/2 pineapple, fresh

1/2 cup Pastamore Sweet Sriracha Marinade and BBQ Sauce

1 yellow onion

2 tsp avocado or canola oil

To taste salt and black pepper

Directions:

1. Peel onion and thinly slice. 

2. Heat a large non-stick pan on the stove over medium-low heat. Once hot, add 1 tsp of oil and the entire onion. Cook until caramelized and tender. Season to taste with salt and black pepper. Remove from pan.

3. Turn the pan up to medium heat and add remaining tsp of  oil. Add chicken thighs and season to taste with salt and black pepper.

4. While chicken thighs are cooking, remove the skin and core. Cut into bite-sized pieces.

5. Turn over chicken thighs once the first side is browned. Cook until chicken thighs are almost cooked through and add the pineapple and onions to the pan. Mix well and cook until chicken reaches 165F.

6. Add the Pastamore Sweet Sriracha Marinade and BBQ Sauce to the pan. Mix well and turn off the heat.

7. Serve over rice or cauliflower rice.

Greek Tilapia Loins

 

I typically pass on tilapia at the store because the fillets are usually paper thin and flavorless. Recently, I have come across tilapia loins at Costco. They are thick, still cook quickly, and are perfectly flaky. This recipe pairs our Pastamore Cabernet and Roasted Garlic Marinade. 

Ingredients:

4 tilapia loins

2 Tbsp Pastamore Cabernet and Roasted Garlic Marinade

1/4 cup kalamata olives, pitted

1 cucumber

1 medium tomato

2 Tbsp crumbled feta

1 tsp paprika

To taste salt and black pepper

Cooking spray as needed

Directions:

1. Add tilapia loins to a mixing bowl along with 1 Tbsp Pastamore Cabernet and Roasted Garlic Marinade and paprika. Mix well.

2. Heat a large non-stick pan on the stove over medium-low/medium heat. Once hot, coat with cooking spray and add the tilapia loins. Cook until browned on bottom side and flip. Cook until browned and the fish reaches a minimum internal temperature of 165F. Season to taste with salt and black pepper.

3. When the fish is cooking, peel the cucumber and dice. Rinse the tomato and dice into similar size of the cucumber. Chop the olives and add all ingredients to a mixing bowl along with 1 Tbsp Pastamore Cabernet and Roasted Garlic Marinade and the feta cheese. Mix well.

4. Plate the fish and top with the Greek cucumber salad.

Spicy Tempeh Tacos

 

When it comes to tempeh, you either love it or have never heard of it. Tempeh is a high-protein fermented soy product, so basically tofu's sophisticated older sibling. It has a great texture, takes on flavors well, and is drier (easier to manage) when cooking. This recipe combines tempeh with one of our favorites, Pastamore Kettle Roasted Jalapeno. 

Ingredients: 

1 8 oz package tempeh

1 Tbsp Pastamore Kettle Roasted Jalapeno Oil

1 lb fresh Brussels sprouts

1 large avocado

1/2 tsp garlic powder

1/4+ cayenne pepper

Juice from .5-1 lime

Cotija cheese for garnish

To taste salt and black pepper

1/2 Tbsp avocado or canola oil

Flour tortillas as needed

Directions: 

1. Rinse Brussels sprouts and cut into quarters. Heat a large non-stick (or cast iron pan) over medium-low heat. Add avocado oil to pan and add Brussels sprouts once hot. Cook until browned and tender stirring frequently. Add 1/4 tsp garlic powder and season to taste with salt and black pepper.

2. Slice tempeh into 1/4" thick slices. Heat a large non-stick pan over medium-low heat. Add the tempeh dry to the pan. Cook until bottom side is browned and flip (3-5 minutes). Cook for 2-3 minutes and add Pastamore Kettle Roasted Jalapeno Oil and cayenne pepper. Mix until coated and season to taste with salt and black pepper. Remove from heat. 

3. Remove seed and skin from avocado. Add to a mixing bowl along with garlic powder and lime juice. Mash until desired texture is reached. Season to taste with salt and black pepper. 

4. Heat tortillas.

5. Add tempeh to taco, top with Brussels sprouts, and garnish with cotija cheese. Top with the mashed avocado and your favorite hot sauce. 

Thai Basil Turkey

 

Thai Basil Beef is a classic dish. This recipe takes boring old ground turkey and turns it into the delicious classic. The sweet basil and carrots pair perfectly with our Pastamore Asian Oil. For a little extra heat, add in some chili garlic sauce.

Ingredients:
1.25 lbs ground turkey, 97/3
.75 oz fresh basil

.5 lbs shredded carrots

2 Tbsp Pastamore Asian Dipping Oil
To taste salt and black pepper

Cooking spray as needed

Directions:

1. Heat a large pot on the stove over medium heat. Once hot, spray with cooking spray and add the ground turkey. Cook until almost fully browned, stirring often and breaking up into small pieces.

2. Add shredded carrots and Pastamore Asian Dipping Oil. Mix well and season to taste with salt and black pepper. Cook for 3-4 minutes stirring often.

3. Finely shred the basil and add to pot. Mix well, adjust seasoning as needed, and remove from heat.

4. Serve over rice and top with a drizzle of Pastamore Asian Oil. 

White Truffle Vegetable Tacos

 

The recipe may sound complicated, but this recipe is an easy way to make a delicious vegetarian dinner. This recipe features sweet bell peppers, rich kale, and earthy Pastamore White Truffle Oil. The black eyed peas and cheese are an easy way to add in some protein to this vegetable based dish.

Ingredients:     Makes 4 tacos
2 tsp Pastamore White Truffle Oil

1 red bell pepper
1 green bell pepepr
1/2 cup grape tomatoes
1 cup black eyed peas, drained

1-1.5 cups kale, shredded

1 ounce shredded Mexican cheese (optional)

To taste salt and black pepper

4 flour tortillas

Cooking spray as needed

Directions:

1. Heat a large non-stick pan on the stove over medium heat. Lightly coat with cooking spray.

2. Rinse peppers and tomatoes. Remove stem and seeds from peppers, cut into 1/4" strips, and cut in half. Cut tomatoes in half from top to bottom.

3. Add tomatoes and peppers to pan and cook for 4-5 minutes stirring often. Add the black eyed peas and cook for 2-4 minutes.

4. Add kale and cook until kale is wilted but al dente. Stir in Pastamore White Truffle Oil and season to taste with salt and black pepper.

5. Heat tortillas, divide vegetable filling evenly, and top with shredded cheese.

Chocolate Balsamic Banana Bread

If you aren't much of a baker but want nice warm bread fresh out of the oven, look no further! This quick banana bread recipe takes a classic and adds flavor with chocolate chunks and our Pastamore Dark Chocolate Balsamic Vinegar. Remember, you can always peel and free your bananas if they are starting to get to ripe, and then you can make this recipe when you have the time. 

Ingredients:
4 extra ripe bananas
2 eggs
4 Tbsp butter, melted
2 tsp Pastamore Dark Chocolate Balsamic Vinegar
1 tsp baking powder
1 tsp salt
1 tsp vanilla extract
2 tsp cinnamon
½ cup chocolate chunks
2 cups flour of your choice
 
Directions:
1. Prehat oven to 375F.

2. Add eggs to large mixing bowl and whisk. Add bananas, butter, vanilla, and Pastamore Dark Chocolate Balsamic Vinegar. Mash until smooth using a fork or mixer. In a separate bowl, add all dry ingredients and mix well.

3. Add dry ingredients to wet ingredients along with chocolate chunks. Fold to mix.

4. Grease loaf pan generously with butter or cooking spray. Pour banana bread mixture into pan. Cook for 45-60 minutes or until cooked throughout. Use a toothpick in the middle and the bread is done when the toothpick comes out clean.

5. Place on a cooling rack for at least 10-15 minutes before serving.

6. To serve, slice and top with butter and a drizzle of Pastamore Dark Chocolate Balsamic Vinegar.

So Simple: Cast Iron Sundried Tomato Brussels Sprouts

 

When you were a kid, did you ever think Brussels sprouts might be good? I know I have a hard time not ordering them every time I see them on the menu. This recipe is a great, easy recipe to make some awesome Brussels sprouts at home.

Ingredients:
1 lb Brussels sprouts
1.5 Tbsp Pastamore Sundried Tomatoand Harissa Oil
1 large yellow bell pepper
½ tsp garlic powder
.5 Tbsp avocado or extra virgin olive oil
To taste salt and black pepper
 
Directions:
1. Heat a large cast iron pan on the stove over medium heat.
 
2. Rinse Brussels sprouts and cut in half from top to bottom. Rinse bell pepper, remove stem and seeds, and slice into ¼” pieces.
 
3. Add avocado oil to pan and allow to heat. Once hot, add Brussels sprouts. Cook for 4-8 minutes stirring often. Add the bell peppers and garlic powder.
4. Cook until Brussels sprouts are browned and tender. Reduce heat and add Sundried Tomato Harissa Oil. Mix well and season to taste with salt and black pepper. 

So Simple: Basil Parmesan Bagel Sandwich

 

Why drive to a fast food restaurant when you can make a simple and delicious breakfast sandwich at home? This recipe features eggs, melty gruyere cheese, and our awesome Pastamore Basil Parmesan Olive Oil. This recipe would also be perfect on toast or an English muffin.

Ingredients:         Makes 4 servings
4 eggs
4 everything bagels
4 slices gruyere cheese
2 Tbsp Pastamore Basil Parmesan Olive Oil
To taste salt and black pepper

 

Directions:

1. Toast bagels.

2. Heat a large non-stick pan on the stove over medium-low heat. Once hot, coat with cooking spray and crack eggs into pan. Cook in batches or use multiple small pans to keep the eggs from touching.

3. Season eggs to taste with salt and black pepper. Cook eggs for 2-3 minutes or until bottom begins to set. Flip eggs using a spatula, and top each egg with 1 slice of gruyere cheese. Cook until egg reaches desired doneness. Over medium is a great mix of firm and runny yolk for a sandwich.

4. Brush inside of tasted bagels with Pastamore Basil Parmesan Olive Oil. Add cooked egg and serve.

Mexican Spiced Breakfast Potatoes

 

Brunch never feels complete without some delicious home fries. This recipe combines distinct spices are paired with our Pastamore Kettle Roasted Jalapeno Oil. These breakfast potatoes take a while to cook, so it's a good idea to get them started nice and early.

Ingredients:

4 russet potatoes

2 Tbsp Pastamore Kettle Roasted Jalapeno Oil

1 tsp cumin

1 tsp paprika

1 tsp garlic powder

1/2 tsp oregano

1/2 tsp black pepper

1/2 tsp salt

Directions:

1. Preheat oven to 400F.

2. Rinse potatoes and cut into bite-sized pieces.

3. Combine Pastamore Kettle Roasted Jalapeno Oil and all spices into a large mixing bowl. Mix well with a whisk.

4. Add potatoes to the bowl and mix until evenly coated. Add to baking sheet or pan and add to the oven.

5. Cook until potatoes are browned mixing at least once during the cooking process. Potatoes should be fork tender and should be checked in 30-40 minutes.