Snack Mix Roasted Potatoes

If you've ever read my post on homemade Chex Mix, you know that I have a very specific method for eating it.

My friend Natalie was the best person for me to share a pre-made bag with because I only like the Chex & pretzels, and her favorite was the bagel chips & breadsticks.

So when my mom started making her own Chex Mix, I saw no reason for her to put in those silly little pale breadsticks & disgusting rye bagel chips.

And seriously - wheat Chex?  Please.

For the birds, I say.

But she flat out refused, claiming plain corn Chex & pretzels was far too boring.

There had to be variety.

So.... I just continued to pick out the pieces I liked, and left whatever I didn't want.

(I used to do this with other things too.  I was always getting yelled at for picking out all the M&Ms and raisins from a jar of Costco trail mix she kept in our kitchen).

Then my birthday came around.

My mother asked, "What kind of cake do you want?"

"Whatever - something chocolate.  But I also want Chex mix - with only corn Chex.  Not even pretzels."

She shook her head.  "I wouldn't exactly call that a mix, but hey - it's your birthday."

Yep.  Chex 'mix' with just corn Chex.  She and my stepdad never let me live that one down.  (Mr. Vittles eventually joined in on the fun as well, as it became a birthday tradition).

But I ate the entire batch by myself, and loved every second of it.

Only recently did it occur to me that the seasonings of Chex mix would probably transfer well to roasted potatoes.

But these aren't technically a 'mix' either .... I guess if you're feeling crazy you can throw in some bagel chips?

Snack Mix Roasted Potatoes

• 1 1/2 lb. russet or yukon gold potatoes, skinned & cut in 1" dice
• 2 T. canola oil
• 1 T. Worcestershire sauce
• 1/2 t. kosher salt
• 1/2 t. onion powder
• 1 t. garlic powder
• 1/4 t. smoked paprika (or regular, is fine)
• 1/2 t. seasoned salt
• dash cayenne pepper

Preheat oven 400 degrees.

Combine oil with Worcestershire and spices in a small bowl or measuring cup.  Skin & dice potatoes and place in large bowl.  Cover with oil mixture, and toss to coat.

Spread out potatoes on a baking sheet greased with nonstick spray, and bake in preheated oven 45 minutes to one hour, stirring carefully with a heatproof rubber spatula every 15 minutes until done.  Adjust seasonings to taste, and serve immediately.  Serves 3-4

Original Recipe