Tuesday, April 27, 2010

Seasoned Oven Roasted Potatoes

This is one of my favorite side dishes!  It's easy to make, goes with lots of main dishes, and the leftovers (if you have them) can be served with scrambled eggs the next morning.

You will need 6-8 medium sized potatoes.  I like to use the red variety because they are my favorite color.  =)  Cut them in quarters the long way and then chop them into 1/4 inch-ish slices.  Check out my pretty new knife ... it's so shiny and pretty!

Get out your big or little jug of EVOO (extra virgin olive oil) and jar of  potato seasoning mix.  

Put the sliced potatoes in a bowl.  I like to use a stainless steel Farberware-style bowl with a plastic lid but any big bowl will do.  Add 1/2 cup potato seasoning mix and 1/4 cup EVOO.

I snap the lid on tight and hand it to my darling domestic diva-in-training so she can shake, shake, shake it.  She loves this job ... can you tell??  

Dump the well coated potatoes onto a cookie sheet and pop them in a 425 degree oven for 30 minutes.  I forgot to do that, so I turned the oven on as I put the potatoes in and added 5 minutes to the baking time.  =)  If you feel so inclined, give the potatoes a turn at the 15 minute mark.  They still taste good if you don't.

Thirty minutes later, you open the oven to find this ... Yum-Yum!:


1 cup flour
1 cup plain bread crumbs
2 teaspoons salt
1 teaspoon Italian seasoning
1 teaspoon pepper
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon thyme

Mix together and store in canning jar. 


Sarah Faith said...

interesting concept to put flour in a potato seasoning mix. what does it do? absorb moisture and get them crispier?

Erin said...

it makes the bread crumbs and other seasonings "stick" to the potatoes so that they form crust.

Regina said...

This looks REALLY good! Thanks for sharing!

shopannies said...

these sound great

Tasha Lehman said...

My baked fries always turn out mushy. Maybe this coating will do the trick? I'll give it a try!


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