Community Pick
Look Both Ways Snitch and Run! Potatoes
photo by Dreamer in Ontario
- Ready In:
- 55mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 1 tablespoon vegetable oil
- 3 tablespoons butter, cut up
- 1⁄4 teaspoon seasoning salt, a little bit more if desired
- 1⁄4 teaspoon garlic powder
- 1⁄4 teaspoon paprika
- 1⁄4 teaspoon thyme
- 1⁄4 teaspoon sugar
- 1⁄8 teaspoon chili powder
- 1⁄8 teaspoon fresh coarse ground black pepper
- 3 large red potatoes (russet-size)
directions
- In medium-sized micro-safe bowl, combine above ingredients except potatoes.
- Nuke for about 1-2 minutes, or until butter is melted.
- Stir well, scraping bottom.
- Cut potatoes into wedges, cutting each into eighths.
- Toss very well into bowl of butter mixture. Make sure you scrape bottom of bowl to get all the good stuff incorporated and potatoes coated.
- If bowl is shallow, bake in that, or pour into glass pie plate or appropriate-sized pan.
- Start off with potatoes standing up, skin side down, pouring any butter mixture leftover, over the top of them, coating. After about 10 minutes, start basting and stirring potatoes as needed.
- Bake in 400º oven for a total of about 40-45 minutes, or til very tender. Trick of these is though, is to have them DONE about 20 minutes before the rest of the dinner is done. They are KILLER about room temperature!
- I used to call them “snitch 5”, because the leftovers were the BEST, guests cannot resist stealing them out of the pan, and about 5 would fit in the palm of their hands! ENJOY!
- *The red potatoes I use are about the same size as russets. Only maybe just a tad smaller, so if yours are really small, you may want to even double the amount of potatoes.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
I was going to make this potato recipe for dinner and as the day progressed I got lazy so I decided to dump it all in a plastic bag, shake to coat and roast. The lazy part is that I also added chunks of onion, sweet pepper and a few brussel sprouts. The seasoning was great on the potatoes but really great on the other veggies! Thanks.
see 68 more reviews
Tweaks
-
I prepared this dish exactly as written with the exception of using Yukon Gold instead of red potatoes. I just loved them. After baking for 45 minutes in a nonstick foil lined dish they came out slightly crispy on the outside and soft inside. I did turn the potatoes about half way through. Also, you're right about them being even tastier at room temperature. Made for ZWT4.
RECIPE SUBMITTED BY
Wildflour
Forked River, 0
Hello! Former caterer and restaurant owner taking life slower now and just enjoying photographing my food creations and blogging them! Pop on over to my blog to see over 800 of my recipes at Wildflour's Cottage Kitchen @ wildflourskitchen.com !