Spicy Potato Bumps

1. Cut each potato in quarters lengthwise.

2. Cut each quarter crosswise into 3 pieces.

3. Toss potatoes with olive oil in large bowl.

4. Combine remaining 8 ingredients in a small cup.

5. Sprinkle over potatoes.

6. Toss to coat.

7. Spread potatoes on large veggie sprayed baking sheet with sides.

8. Bake uncovered in the centre of a 425 degree Fahrenheit degree oven.

9. Cook for about 45 minutes, stirring twice, until browned and tender.

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Nutrient	Quantity
Total fats	14.2385 g
Protein	0.869 g
Carbohydrates	3.3907 g
Energy	137.2394 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.1313 g
Water	0.9365 g
Aspartic acid	0.1261 g
Calcium, Ca	17.1546 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.0002 g
Lutein + zeaxanthin	473.6852 g
Fiber, total dietary	1.9416 g
Fatty acids, total saturated 22:0	0.0202 g
Fatty acids, total trans-polyenoic 13:0	0.0007 g
Carotene, beta	1067.27 g
Niacin	0.5785 mg
Vitamin A, RAE	102.4519 g
Arginine	0.0599 g
Riboflavin	0.0589 mg
Tocopherol, beta	0.0293 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0245 g
Fatty acids, total saturated 20:1	0.0429 g
Glutamic acid	0.1235 g
Sodium, Na	79.8343 mg
Fatty acids, total saturated 16:1 undifferentiated	0.1738 g
Total lipid (fat)	14.2385 g
Manganese, Mn	0.1023 mg
Fructose	0.2725 g
Proline	0.0975 g
Fatty acids, total saturated 16:0	1.6106 g
Fatty acids, total saturated 8:0	0.0002 g
Sucrose	0.055 g
Choline, total	3.6595 mg
Sugars, total	0.474 g
Serine	0.0242 g
Fatty acids, total saturated 10:0	0.0006 g
Fatty acids, total saturated 18:0	0.2845 g
Vitamin B-6	0.1257 mg
Selenium, Se	0.9007 g
Ash	0.5528 g
Fatty acids, total saturated 18:1 undifferentiated	9.7499 g
Pantothenic acid	0.0898 mg
Phenylalanine	0.0282 g
Copper, Cu	0.0508 mg
Betaine	0.297 mg
Thiamin	0.0187 mg
Methionine	0.009 g
Iron, Fe	1.1659 mg
Carbohydrate, by difference	3.3907 g
Phosphorus, P	19.6715 mg
Folate, total	2.7611 g
Tocopherol, gamma	0.2855 mg
Lycopene	0.567 g
Alanine	0.0309 g
Valine	0.0383 g
Fatty acids, total saturated 18:2 undifferentiated	1.707 g
Glycine	0.0383 g
Carotene, alpha	70.115 g
Glucose (dextrose)	0.1188 g
Fatty acids, total saturated 14:0	0.0096 g
Zinc, Zn	0.2525 mg
Isoleucine	0.028 g
Tocopherol, delta	0.0058 mg
Fatty acids, total saturated 12:0	0.0041 g
Fatty acids, total polyunsaturated	1.8385 g
Tocotrienol, gamma	0.0791 mg
Fatty acids, total polyunsaturated 17:1	0.0169 g
Leucine	0.045 g
Tocotrienol, alpha	0.1745 mg
Vitamin A, IU	2048.577 IU
Folate, DFE	2.7611 g
Tryptophan	0.0049 g
Vitamin C, total ascorbic acid	0.8803 mg
Phytosterols	36.3883 mg
Galactose	0.0044 g
Fatty acids, total polyunsaturated 18:1 c	0.1218 g
Fatty acids, total saturated 20:0	0.0585 g
Fatty acids, total saturated 6:0	0.0004 g
Tyrosine	0.0173 g
Vitamin K (phylloquinone)	13.0116 g
Fatty acids, total saturated	1.9934 g
Histidine	0.0128 g
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c	0.0004 g
Fatty acids, total monounsaturated	9.9838 g
Threonine	0.0222 g
Folate, food	2.7611 g
Fatty acids, total polyunsaturated 17:0	0.0034 g
Cryptoxanthin, beta	250.575 g
Vitamin E (alpha-tocopherol)	3.7086 mg
Magnesium, Mg	9.7754 mg
Lysine	0.0322 g
Potassium, K	122.0228 mg
Fatty acids, total polyunsaturated 24:1 c	0.0001 g
Cystine	0.0122 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	1.5 1/2	0	0	0
Garlic powder	0.25 teaspoon	2.5653	0.5637	0.0057
Olive oil	1 tablespoon	119.34	0	13.5
Paprika	1 teaspoon	6.486	1.2418	0.2965
Rosemary	0 teaspoon	0.1146	0.0181	0.0051
chili powder	1 teaspoon	7.614	1.3419	0.3856
cayenne pepper	0 teaspoon	0.7155	0.1274	0.0389
thyme	0.5 teaspoon	0.404	0.0978	0.0067
parsley flake	2 teaspoons	0	0	0
baking potato	6	0	0	0