Makes enough for 2 to 3 servings.
Prep time is about 15 minutes.
Roast at 475 for 30 minutes total.
What you’ll need:
6 small/medium potatoes
1/4 teaspoon seasoned salt
1/2 teaspoon lemon dill
1/2 tablespoon garlic (chopped or minced)
1/2 tablespoon peppery herb rub
1 tablespoon olive oil
large (freezer size) ziploc bag
1-Scrub the taters.
2-To peel or not to peel the choice is yours.
3-Cut the taters in half length wise and then slice em 3 or 4 times across (depending on the size, you don’t want them super thin – think bite size).
4-Measure and put the spices and olive oil in the ziploc bag.
5-Add the taters to the mix and SHAKE them until they’re covered.
6-Let em soak in the spices and oil for 5 to 10 minutes shaking them every few minutes.
7-Line the cookie sheet with the aluminum foil.
8-Spread the taters evenly on the sheet.
9-Roast them for 15 minutes. Take them out and flip them. Then roast them for another 15 minutes.
10-Let em sit for a few because they’re HOT then enjoy.
I’ve made them with and without the skin, they’re delicious either way. They’re perfect with chicken and pork chops. A friend of mine suggested added parmesan cheese to the mix. I’ll give that a try next time.