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Ingredients

• 1 large baking or 5 fingerling potatoes, cut into 1/2 cubes
• 1/2 tsp vegetable & canola oil blend
• 1/2 tsp HerbOx Sodium Free chicken bouillon
• 2 dashes Tony Checherrie's Cajiun seasoning or Penzey's Oazark
• 1 pinch dill (optional)

Description

This Is A Regular Request For Our Weekly "girls Nights" And I Routinely Have To Make Enough For Everyone To Have Two Or Three Servings. To Date There Has Never Been Left Overs,…

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