Preheat oven to 425 degrees. Grease cookie sheet or arrange parchment paper.

Wash 6-8 golden potatoes and cut to bite size leaving skin on. Transfer to cookie sheet.

Drizzle 100% fruit cocktail juice (or clear 100% juice substitute) over diced potatoes.

Next grind salt (3-6 turns to taste) over potatoes, try pink Himalayan salt for something extra special!

Gently toss potatoes to ensure juice and salt have thoroughly coated potatoes.

Bake at 425 degrees for 20-25 minutes.