I made these for Thanksgiving this year and they were a big hit. I was so honored when my grandmother asked for the recipe! Anyway, it’s a healthier way of cooking potatoes because there’s not cheese, sour cream or butter involved and it’s just as good. We also cook vegetables like eggplant, zucchini and summer squash like this and they’re awesome! Feel free to adjust the seasoning amounts to your liking – this is just a starting point.
1-5 lb. bag of red potatoes, cubed
1 c. olive oil
2 T garlic salt
1 T. pepper
1 T. paprika
1 tsp. ground red pepper
Preheat oven to 425. Mix all ingredients except potatoes together until slurry. Dump cubed potatoes out onto a rimmed baking sheet and baste with 1/3 of the olive oil mixture. Bake for 15 minutes. After 15 minutes, take the potatoes out and mix them up with a spatula. Some will probably stick to the bottom of the pan; that’s okay, just scrape them up and mix them all around. Baste again and return to the oven for another 15 minutes. Repeat the spatula mixing and basting process again and cook for a final 15 minutes.
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