Baking Trials: Red Skin Potatoes
I loved RED SKIN POTATOES! I do not know how to put it any other way. Growing up my mom would slice them into pieces, place a whole bunch of spices on them and bake them in the oven. It was the most delicious stuff every and a great break from other vegetables (even though red skin potatoes are mostly starch)! For my version of the oven roasted red skin potatoes I took two pounds of potatoes, washed, cut and placed into a gallon ziploc bag. I then added the following:
- 1 package of dry onion soup mix
- 1 teaspoon of Cajun seasoning
- 1/3 cup of olive oil
I mixed all of the ingredients together and placed into a 9 by 13 glass baking dish. I cooked for 20 minutes and then took a spoon and turned over the potatoes. I placed the dish back into the oven and cook for an additional twenty minutes. Finally the potatoes are done and ready to eat!
Note: Next time I will probably not add so much olive oil and use a little bit of Pam Cooking Spray instead! (Man, I feel like an ad!)
August 28th, 2010 at 8:10 am
It isn’t funny: Red potatoes are my favorite too! Mom’s are the best. I’ve never been able to figure out how to make them in the oven like she does. Does this work? That seems like a lot of potatoes for 2 people. How much was left-over?
How hot was the oven?