I meant to post this recipe earlier in the week, but of course added it to my “list of things to get done”, which was a sure-fire way to make sure I didn’t get it done.
This is one of my most favorite ways to eat potatoes. And it’s super easy and quick, so that is the bonus.
First scrub some potatoes and leave the skins on. Then chunk them up evenly and toss them in a large mixing bowl with some olive oil, salt, pepper, and just about any other seasonings you want to add.
After you get them all evenly coated with the olive oil and seasonings, lay them out in an even layer on a baking sheet and pop them in a 400 degree oven.
You want to cook these for about 40 to 45 minutes, turning them once with a thin, metal spatula halfway through the cooking time. You should get a nice crust on the bottom of these, so that spatula will do the trick of making sure you keep that crust on them. Sprinkle them with some freshly chopped parsley and enjoy. They are perfectly delicious, and very versatile. You can add to them whatever you like.
- 3 – 4 Large Baking Potatoes with the skin
- Salt and Freshly Ground Black Pepper to taste (I used Seasoned Salt)
- 2 -3 Tablespoons Olive Oil
- 1 tsp. Garlic Powder
- 1 tsp. Onion Powder
- Chopped Fresh Parsley
Pre-heat the oven to 400 degrees.
Scrub the potatoes clean and leave the skins on. Cube them up into equal sized pieces and dump them in a mixing bowl.
Add your olive oil and dried spices and mix well. Dump them out on to a baking sheet in an even layer and place in the oven.
After about 20 minutes, remove from the oven and using a thin metal spatula, flip them over. Return to the oven and bake for another 20 to 25 minutes until golden brown. Sprinkle with the chopped fresh parsley and serve immediately.
I don’t like adding chopped fresh garlic to the potatoes before baking them because it tends to burn on the baking sheet. What I will do sometimes is roast a head of garlic along with the potatoes and then squeeze out the garlic and smear it around on the cutting board with some salt and pepper. Then stir it into the potatoes just before serving.