Get a bunch of the baby red potatoes. Put in a pot and boil for a few minutes. Take out and cut each in half or smaller if the baby potato is large. You want pieces that don’t have a lot of potato on the inside. Keep the skins on. In a large bowl, put in the following ingredients: balsamic vinegar, large teaspoon of honey mustard, liquid aminos, apple cider vinegar, black pepper, rosemary, onion powder, 2 large teaspoons of almond flour (the secret ingredient to make the potato crispy). Stir the entire mixture well. Dump in all the potato fragments and tumble them with a large spoon so that everything gets well soaked. Put all the pieces on a large pan covered with parchment paper. Bake in the over at 400 degrees for 60 minutes — start testing at 50 minutes with a fork spearing one item to try it. Let them cool on top of the oven until lukewarm, and eat a dozen warm. Put the rest in a plastic container, put the container in the frig, and eat the potatoes cold the rest of the week. Add the cold pieces to various dishes for an added dimension.. I use mine in various bean salad concoctions. Many people use chili powder and/or paprika but I don’t like the taste personally. I am wondering about the various Indian herbs like turmeric or curry or cumin. I’ll try something like that next. Trial and error. That’s cooking.