Oven Fried Potatoes
- Ready In:
- 45mins
- Ingredients:
- 10
- Serves:
-
2-3
ingredients
- 2 large baking potatoes, washed,not peeled,and cut lengthwise into 1/2 inch wide wedges or strips
- 1 tablespoon extra virgin olive oil
- 1⁄2 teaspoon garlic granules
- 1⁄2 teaspoon Lawry's Seasoned Salt
- 1⁄2 teaspoon fresh ground black pepper
- 1⁄2 teaspoon lemon & herb seasoning or 1/2 teaspoon lemon-pepper seasoning
- 1⁄2 teaspoon Mrs. Dash seasoning mix
- 1 teaspoon dried onion flakes
- 1 teaspoon italian seasoning, lightly crushed
- 1 cup grated cheddar cheese (for variation, about 4 oz) (optional)
directions
- *I make up a big batch of the spice mixture and keep it in the cupboard until needed.
- Replace all of the dry spices with 1-2 Tbsp of the spice mix.
- Big Spice Batch: 2 Tbsp granulated garlic 2 Tbsp Lawry’s seasoned salt 2 Tbsp freshly ground black pepper 2 Tbsp lemon-herb seasoning (preferred) or lemon-pepper 2 Tbsp Mrs Dash spice blend of your choice 4 Tbsp dehydrated onion flakes 4 Tbsp Italian seasoning, lightly crushed Preheat oven to 450 degrees F.
- Spray baking sheet with nonstick cooking spray.
- Combine all spices in a small bowl, and mix thoroughly.
- Rinse potatoes, and allow to drain on paper towels.
- Place potatoes in a large zip-top plastic bag, sprinkle with half of the spice mixture, and shake to coat.
- Set aside for 5 minutes, and repeat with remaining half of spice mixture.
- Drizzle with olive oil, and shake until potatoes are evenly coated.
- Spread potatoes on baking sheet so they do not touch.
- Drizzle with any oil and spices remaining in the bag.
- Place baking sheet in oven, and reduce temperature to 350 degrees F.
- Bake for about 30-35 minutes or until golden brown, stirring and turning after 10 and 20 minutes.
- Serve immediately.
- Variation: After potatoes finish baking, sprinkle with 1 cup grated cheddar cheese and return to oven for 1-2 minutes or until cheese melts.
- Note: The original recipe called for 1 Tsp garlic salt (which we replace with granulated garlic), 1 Tsp seasoned pepper (whatever that may be), 1 Tsp onion flakes, and 1 Tsp Italian seasoning.
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RECIPE SUBMITTED BY
Toby Jermain
Houston, TX
I WAS retired oilfield trash since 1999, who has lived in Houston TX for the last 25 years, though I'm originally from California. I'm Texan by choice, not by chance! I am now working in Algeria 6 months a year, so I guess that gives new meaning to the term SEMI-retired. I grew up in restaurants and worked in them for 13 years while getting through high school and college, working as everything from dishwasher to chef, including just about everything in between. At odd intervals I also waited tables and tended bar, which gave me lots of incentive to stay in school and get my engineering degree.
During the 33 years since, I have only cooked for pleasure, and it HAS given me a great deal of pleasure. It's been my passion. I love to cook, actually more than I love to eat. I read cookbooks like most people read novels.
My wife and I both enjoy cooking, though she isn't quite as adventurous as I am. I keep pushing her in that direction, and she's slowly getting there.
We rarely go out to eat, because there are very few restaurants that can serve food as good as we can make at home. When we do go out, it's normally because we are having an emergency junk-food attack.
My pet food peeves are (I won't get into other areas): are people who post recipes that they have obviously NEVER fixed; obvious because the recipe can't be made because of bad instructions, or that are obvious because it tastes horrible. I also detest people who don't indicate that a recipe is untried, even when it is a good recipe. Caveat emptor!