“Shake-and-Bake” Potatoes
Ingredients:
4-5 medium sized potatoes, cut into 1” pieces, skin on
2 Tbsp oil
1 Tbsp Seasoned Salt
1 Tbsp Onion Powder
1 Tbsp Garlic Powder
1 Tbsp Italian Seasoning
Preparation:
Preheat a large cast iron skillet in a 400 degree oven. Once the skillet is hot, put the potatoes into a large Tupperware bowl that has a lid. To the bowl, add the remaining ingredients, put the lid on, then shake the bowl vigorously to coat. Once well coated, dump the potatoes into the hot skillet, and arrange them so that they are in one layer. Bake undisturbed for 30-35 minutes. They develop a nice crust on the side the touches the skillet, and are very flavorful and tender.
Notes:
This is a great and simple side dish that works well with many main courses.
When it comes to seasoning the potatoes, I’ve roughly estimate the amount used since I never measure it but instead just shake it into the bowl until it looks right! I tend to add more seasoned salt than the other spices since I want the Seasoned Salt to change the potatoes to a reddish color once I shake them up (that color is how I know I’ve got the right amount!).
Also, you want to wait until the last minute to do this. If you cut them up and season them too soon and let them sit while the pan is getting hot, the potatoes leak moisture which pushes all of the oil and seasoning off the potatoes, so wait till the pan is ready before you start prepping this.
Ingredients:
4-5 medium sized potatoes, cut into 1” pieces, skin on
2 Tbsp oil
1 Tbsp Seasoned Salt
1 Tbsp Onion Powder
1 Tbsp Garlic Powder
1 Tbsp Italian Seasoning
Preparation:
Preheat a large cast iron skillet in a 400 degree oven. Once the skillet is hot, put the potatoes into a large Tupperware bowl that has a lid. To the bowl, add the remaining ingredients, put the lid on, then shake the bowl vigorously to coat. Once well coated, dump the potatoes into the hot skillet, and arrange them so that they are in one layer. Bake undisturbed for 30-35 minutes. They develop a nice crust on the side the touches the skillet, and are very flavorful and tender.
Notes:
This is a great and simple side dish that works well with many main courses.
When it comes to seasoning the potatoes, I’ve roughly estimate the amount used since I never measure it but instead just shake it into the bowl until it looks right! I tend to add more seasoned salt than the other spices since I want the Seasoned Salt to change the potatoes to a reddish color once I shake them up (that color is how I know I’ve got the right amount!).
Also, you want to wait until the last minute to do this. If you cut them up and season them too soon and let them sit while the pan is getting hot, the potatoes leak moisture which pushes all of the oil and seasoning off the potatoes, so wait till the pan is ready before you start prepping this.
