Spicy Potato Wedges

• 4 potatoes
• ¼ cup extra virgin olive oil
• 1 tsp sea salt
• 1 tsp garlic powder
• 1 tsp paprika
• 1 tsp black pepper
• 1 tbsp  parsley
• ¼ cup parmesan cheese

Instructions

(preheat oven to 450˚F)

1. Wash & cut potatoes into wedges by cutting lengthwise in half then slice each half into 3 slices.
2. Place potatoes in a bowl of water with about 2 cups of ice cubes. Let them stand for 30 min then pat dry with paper towels.
3. Place salt, garlic powder, paprika and black pepper in to a large ziplock bag. Add potatoes and shake them together. Next add ¼ cup of olive oil to the bag and toss until potatoes are coated.
4. Line baking sheet with parchment paper. Place potatoes on the lined sheet and bake at 450˚F for 30-35 min until the potatoes are cooked through, browned and crispy.
5. While potatoes are baking, mix parsley and parmesan cheese in a bowl.
6. Toss cooked potato wedges in the mixing bowl with parsley and cheese.

Best Oatmeal Muffins

Adapted from Quaker Oats

 INGREDIENTS:

• 1/3 cup oats (quick or old fashioned, uncooked) 
• 1/4 cup all-purpose flour 
• 1/4 cup firmly packed brown sugar 
• 2 Tbsp butter, chilled and cut into pieces 
• 1-1/2 cup all-purpose flour 
• 1 cup oats (quick or old fashioned,uncooked) 
• 1/3 cup firmly packed brown sugar 
• 1 Tbsp baking powder 
• 1 cup whole milk 
• 1/4 cup olive oil 
• 1 egg, lightly beaten 
• 1 Tsp pure vanilla 

1. Heat oven to 400°F 
2. Line twelve medium muffin cups with paper baking cups or grease bottoms only. 
3. For streusel, in small bowl, combine oats, flour and sugar; mix well. (First three ingredients)
4. Cut in butter with pastry blender or two knives until mixture is crumbly. Set aside. 
5. For muffins, in large bowl, combine flour, oats, sugar and baking powder; mix well. 
6. In small bowl, combine milk, oil, egg and vanilla; blend well. 
7. Add to dry ingredients all at once; stir just until dry ingredients are moistened. (Do not overmix.) 
8. Fill muffin cups almost full. Sprinkle with reserved streusel, patting gently. 
9. Bake 18 to 20 minutes or until golden brown. 
10. Cool muffins in pan on wire rack 5 minutes. Remove from pan. Serve warm.