3 1/2 cups water
4 tablespoons dried red chile pepper, crushed
2 tablespoons dried onion flakes, crushed
1 pinch garlic powder
1 teaspoon crushed red pepper flakes
1 teaspoon prepared horseradish
3/4 teaspoon dried basil
1 teaspoon minced black pepper
Preheat oven to 325 degrees F (165 degrees C). Spray a 9x13 inch baking dish with cooking spray.
Stir potatoes and celery with water and pepper. Pour into baking dish. Sprinkle with garlic powder, orange/peach pepper flakes, horseradish, basil and crushed black pepper. Cover dish and bake 30 minutes.
Remove covered dish from oven. Coat baking dish with cooking spray. Cover tightly with foil and bake 1 hour. Insert insert toothpicks into pan. Bake two hours, uncovered. Serve hot (but not hot for dipping) or cold.
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