Italian Seasoning

Ingredients
2 tablespoons dried basil
2 tablespoons dried oregano
2 tablespoons dried rosemary
2 tablespoons dried marjoram
2 tablespoons dried thyme
2 tablespoons red pepper flakes

Directions
1. Gather all ingredients.
2. Combine basil, oregano, rosemary, marjoram, thyme, and red pepper flakes in a food processor.
3. Blend for 1 minute, or until desired consistency is achieved.

4. Store in an airtight jar (preferably in the freezer for long-term storage)

Seasoning Salt (Lawry's)

Ingredients

2 teaspoons fine sea salt
1 teaspoon sugar
1 teaspoon ground black pepper
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
¼ teaspoon celery seed
¼ teaspoon turmeric
¼ teaspoon cornstarch

Directions
1. Stir all the ingredients together.
2. Add to an airtight jar and store in a cool, dry place for up to a year.

Roasted Rosemary Garlic Potatoes

Ingredients

½ kg mini potatoes cut in half
1 tbsp fresh rosemary, chopped
2 large cloves of minced garlic
2 tbsp olive oil 
2 tbsp bacon grease (optional)
1 lemon juiced
Salt & pepper to taste (coarse salt and freshly ground pepper are best).

Directions

Preheat oven to 400°F

Toss all of the ingredients together in a baking dish.

Place the cut side of the potatoes face down so they toast.

Bake for 30-35 minutes, or until soft when pierced with a fork.

Remove from the oven and toss well to thoroughly coat the tops and sides of the potatoes.

Serve while still warm.