Oven Roasted Potatoes


  • 10 potatoes (red or russet), cut into chunks or wedges
  • 1 onion, cut into 1/2 rings
  • 1/2 cup Bragg's Aminos
  • 1/4 cup olive oil
  • 10 garlic cloves, leave whole with skin on
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon sea salt


  1. Pour a little olive oil on the bottom of a casserol dish. Put in potato chunks, onion, and garlic. Cover with Bragg's, olive oil, garlic powder, onion powder, and salt. Bake at 350° until tender, checking and turning potatoes every so often, adding more Bragg's and seasonings if needed. Squeeze cooked garlic from skins to eat.
  2. * Steamed carrots and celery may be added also.
  3. Recipe by: Modern Manna