|
Line a 9x13 baker with Reynolds Release foil.
Quantities are up to you, less potatoes in the pan will
result in crispier potatoes.
Cut up as many potatoes as you want with skins on and
toss into baker.
Dump some chopped frozen onions in with the potatoes. (I
usually use about a cup of onions for a full dish of
potatoes)
Toss with 2-3 Tbsp. of canola oil.
Season with salt and pepper only or spice it up with
your favorite spices such as: garlic powder, McCormick
lemon pepper, Emeril’s southwest seasoning, McCormick
seasoned pepper, herbs, etc. They are also good with
Kraft fresh or canned parmesan cheese sprinkled on in
the last few minutes of cooking.
|
