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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 12 |
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My mother can make some mean potatoes, but this one is a big family favorite! I use russet potatoes in this recipe and bake them until they're pretty crispy. I also make a chipotle-mayo sour cream dip for these to really make my taste buds sing! You won't be disappointed! Ingredients:
8 -10 medium white potatoes, unpeeled |
1/2 cup vegetable oil |
1/2 cup margarine, melted |
2 tablespoons parmesan cheese, grated |
1 teaspoon salt (optional) |
1/2 teaspoon garlic powder |
1/2 teaspoon paprika |
1/4 teaspoon ground pepper |
1 (2 ounce) envelope lipton onion soup mix |
Directions:
1. Spray a foil lined baking sheet or a large shallow pan with non-stick spray.
2. Wash and dry the potatoes cutting each into 4-8 wedges and place skin side down in pan.
3. Preheat oven to 375 degrees.
4. Stir all other ingredients together and pour over the potatoes.
5. Bake uncovered at 50-60 minutes or to desired crispness, turning once halfway through cooking time.
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