Bloody Mary Spice Roasted Potato Bowl - Potatoes USA - Philippines

Name: Bloody Mary Spice Roasted Potato Bowl - Potatoes USA - Philippines
Ingredients: 2 1/4 lbs. (~1kg) Diced Frozen Potatoes (Fresh Potatoes can be subbed); 2 tablespoons (5g) Sea Salt; ½ tablespoon (3g) Onion Powder; ½ tablespoon (3g) Granulated Garlic; 2 teaspoons (2g) Dried Dill; 2 teaspoons (4g) Celery Seed; 1 tablespoon (4g) Chili Powder; 2 teaspoons (1.5g) Cayenne Pepper; 2 teaspoons (2g) Ground Coriander; ½ tablespoon (1g) Black Pepper; 2 teaspoons (2g) Powdered Wasabi; 2 teaspoons (1.5g) Citric Acid (Chili Lime Salt can be subbed such as Tajin) *Optional*; 2 tablespoons (30ml) Rendered Duck Fat *optional*; 12 ounces (340g) Celery, thinly sliced on a bias; 1 tablespoon (2g) Sea Salt; 1 tablespoon (2g) Sugar; 3 tablespoons (45ml) Rice Wine Vinegar; 10 ounces (285g) Bacon; 3 tablespoons (45ml) Maple Syrup; 1 tablespoon (14.5g) Unsalted Butter; 6 each Large Eggs; ½ cup (52g) Canned Jalapenos, drained; ¼ cup (12g) Chives, cut into ½ inch pieces; ¼ cup (12g) Celery Leaves, picked

potatogoodness.ph

Spice up your brunch with Bloody Mary Spice Roasted Potato Bowl! Perfect for 6, ready in under 1 hour. Dive into bold flavors and satisfying comfort.

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Ingredients

2 1/4 lbs. (~1kg) Diced Frozen Potatoes (Fresh Potatoes can be subbed)
2 tablespoons (5g) Sea Salt
½ tablespoon (3g) Onion Powder
½ tablespoon (3g) Granulated Garlic
2 teaspoons (2g) Dried Dill
2 teaspoons (4g) Celery Seed
1 tablespoon (4g) Chili Powder
2 teaspoons (1.5g) Cayenne Pepper
2 teaspoons (2g) Ground Coriander
½ tablespoon (1g) Black Pepper
2 teaspoons (2g) Powdered Wasabi
2 teaspoons (1.5g) Citric Acid (Chili Lime Salt can be subbed such as Tajin) *Optional*
2 tablespoons (30ml) Rendered Duck Fat *optional*
12 ounces (340g) Celery, thinly sliced on a bias
1 tablespoon (2g) Sea Salt
1 tablespoon (2g) Sugar
3 tablespoons (45ml) Rice Wine Vinegar
10 ounces (285g) Bacon
3 tablespoons (45ml) Maple Syrup
1 tablespoon (14.5g) Unsalted Butter
6 each Large Eggs
½ cup (52g) Canned Jalapenos, drained
¼ cup (12g) Chives, cut into ½ inch pieces
¼ cup (12g) Celery Leaves, picked