What’s on the menu for Easter? Scrambled eggs with Original Bacon Salt in the morning of course. For dinner or even for brunch, here’s a potato recipe that I’ve been making lately that’s sure to please your guests:

• Red potatoes, diced into small wedges with the skin on
• Good quality olive oil
• Original and Hickory Bacon Salt

Heat oven to 375 degrees.
Rinse the potatoes.
Coat the potatoes with olive oil and an even mix of Original and Hickory Bacon Salt.
Bake for 20-30 minutes until potatoes are tender.

The better the quality of the olive oil, the better this will taste. It’s savory, smoky and delicious!

Happy Easter!

J&D