Quartered Red oh-so-delicious Potatoes
You can mix these in a bag, similar to a shake and bake style, or you can season in the pan directly. I tried it both ways, and in all honesty, I didn’t see a huge difference in the two potatoes.
Preheat your oven to 425
Here’s what you’ll need (per batch):
1 bag Organic red potatoes
3 Tablespoons Organic Extra Virgin Olive Oil
1 teaspoon Sea Salt
1 teaspoon Organic Onion Powder
2 teaspoons Organic Braggs Herbs & Spices (or your favorite savory season blend)
1/2 teaspoon Organic Italian Seasoning
pinch of Organic Garlic Powder
pinch of Organic Black Pepper
First you’ll want to peel off any bad spots from the potatoes. Next, cut them into small cubes. The larger the cut, the longer it will take them to cook. I cut mine into about 1 inch cubes (maybe 1.5 inch)
Heat the 3 Tablespoons of oil on medium-high heat (6 or 7 on our stove). Once the oil is shimmering (shiny looking) it’s ready to be used. For an entire bag of potatoes, I did 2 batches on the stove top.
If you choose to use the “shake and saute” style, you’ll want to add all of the ingredients into a large freezer baggie (including the oil) and shake until it’s well mixed. Alternatively, you can heat the oil, add the potatoes, and add the seasoning directly to the potatoes and mix it around on the stove top.
Once the potatoes are in the skillet and seasoned, continue to push them around, but refrain from flipping them over. If you let them cook for 5 – 7 minutes, they brown very nicely on one side. Once they’ve browned, flip them over a bit, as best you can and let the other side cook for 1 – 2 minutes. You don’t want to over do it.
Place the potatoes on a baking sheet that’s lined with foil. If you’re cooking both batches at the same time in separate skillets (which is what I did) then they should be done within a minute or so of each other. It’s OK to pile all of the potatoes onto one baking sheet. Using your spoon, push things around until they’re as flat as possible.
Bake these in the oven for 19 minutes. When they come out of the oven, they should be easy to poke with a fork, and soft to eat (like a baked french fry). I suggest you lightly spritz them with olive oil and a bit of salt, toss them one last time, and they’re ready to be served!
These are soooooooo good. I’m not going to lie. We pigged out when I made these, and there wasn’t a single potato left at the end of the night. I do hope you enjoy these as much as we did.