Easy Bake Crispy Chopped Potatoes Recipes
EASY BAKE CRISPY CHOPPED POTATOES
My daughter made these for me, and I added a little bit of a spin with the seasoning. They are easy and not that bad for you. A great side dish with almost anything.
Provided by Linda O'Donnell
Categories Potatoes
Time 55m
Number Of Ingredients 5
Steps:
- 1. Clean red potatoes. No need to peel them! Dice into cubes, just under 1" in size. Put in a large bowl. Sprinkle lightly with olive oil, just barely covering the potatoes, not soaking them. Sprinkle Garlic Powder with Parsley liberally over mixture, then add sea salt and onion power to taste (a little bit on the last two items will do.)
- 2. Transfer the mixture to a foil-lined cookie sheet. For best results, keep in a single layer. Bake at 350 - 375 degrees F. for 30-35 minutes or until outer part of potato is crispy and insides are soft.
- 3. You can make as many or as little as you want. A full-sized cookie sheet full feeds 4, but there's never any leftovers!
CRISPY BAKED POTATOES
Steps:
- Mix 2 tablespoons olive oil, 2 teaspoons kosher salt and 1 teaspoon pepper. Pierce 6 russet potatoes with a fork; rub with the oil. Bake on the top oven rack at 375 degrees F (put a baking sheet below to catch drippings) until tender, 50 minutes. Slice open and top with butter, salt, pepper and chives.
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