INGREDIENTS
2 lbs. of white, yellow, or red potatoes (peeled or unpeeled), cut
into 1/2 inch pieces. (russet potatoes work ok but tend to not hold
their shape as well)
1 small onion, chopped
2 T. melted butter
2 T. olive oil
2 tsp. dried parsley
1 tsp. paprika
1/2 tsp. salt
1/4 to 1/2 tsp. of freshly ground black pepper (to taste)
1/4 tsp. of garlic powder
DIRECTIONS
Preheat oven to 425°F. Spread potatoes and onions over a tin foil lined baking sheet. Pour melted butter and olive oil over potatoes and sprinkle with the
remaining ingredients. Stir together until potatoes and onions are evenly coated. Place in oven and and bake, stirring every 15 minutes so
they evenly crisp and don't stick to pan. Potatoes are done when forked tender and are starting to brown in spots and get crispy. Bake time approximately 45-55 minutes.
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