Sometimes I forget about this recipe for long periods of time. Then when I remember and start making it they are so good that I wonder why the heck I forgot about them! This happened to me just recently when I decided to make them with my venison steak dinner for yesterday.
The only problem I have with these are that they take about 40 minutes to cook, and I invariably start them just a bit too late and then wind up waiting dinner. Oh well, they are worth it!
These go great with any kind of baked meat. I like to think of them as a cross between a baked potato and a french fry-the thicker you cut them, the more “baked potato-y” the thinner they are the more “french fry-y”
4 Large Potatoes
1tsp Onion Powder
1tsp Garlic Powder
1/2tsp Seasoned Salt
Cut each potato into wedges-approx 8 per potato
In a plastic tub or bag, combine all dry ingredients.
Shake potatoes in the seasoning. This works best a few at a time.*
Spread potatoes in a sprayed or oiled pan and bake at 450 for 35 to 40 min.
Variations: You can get adventurous with the spices. Try adding a bit of cayanne, or some “ranch” mix. Dill or Rosemary would also be nice. . .
*If you wash the potatoes right before you shake them, like I did last night, the outside skin of the potatoes will be all white and powdery from the flour mix. Doesn’t taste bad, just looks funny. The flour mix that landed on the white, raw potato part sort of mixed with potato juices and made a bit of a crust. . . mmmmm. Course you could avoid the whole issue by peeling your potatoes, but then you are throwing away a lot of the vitamins and minerals.