Thursday, October 1, 2009

Greg's FAVORITE Potatoes

This side dish is near and dear to my heart, so I'll start with it as my first post.
I came up with this method (I hesitate to call it a recipe) a few years ago when I was just plain bored with making the standard baked potato as a dinner side dish. My son Greg was the baked potato lover of the family so I used to make them frequently. Then, one night, inspiration hit. Now I can proudly proclaim that these are, in fact - Greg's Favorite Potatoes. These are so simple, they're foolproof and every time I make them, people ask me how I did it.

Here's how I do it:

Preheat your oven to 425*
I like to line a baking sheet with foil to keep clean up a breeze. After washing potatoes, slice lengthwise and place on the baking sheet.
Brush cut sides of potatoes liberally with olive oil and season with salt, pepper and garlic powder.
Turn the potatoes cut side down and follow the same steps: brushing liberally with olive oil, salt, pepper and garlic powder. Sometimes, depending on what I'm serving them with, I will also sprinkle both sides with cumin, grill seasoning, minced onion or Parmesan cheese. The possibilities are endless so use your imagination. Greg is a purist, so for him it's the basic seasonings.

Place potatoes into preheated oven (cut side down) and bake for approximately 30-40 minutes until the potatoes are tender and the cut sides are a deep golden brown. Most times I like mine a bit darker than the picture shown, but hey, we were hungry and ready to eat! This method works well for any variety of potato. As you can see I also used some sweet potatoes last night. I don't know, do you think I made enough for 3 people? That's OK, the leftovers are great to use for baked potato soup, fried potatoes for breakfast or even a frittata.

Well, I hope you enjoyed reading this alternative method for baking potatoes and you will try making them this way soon. I'd love to hear your comments and how much you and your family enjoyed them.
Now, I've got to run... it's dinner time!!!


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  2. I make potatoes similar to these. I use new potatoes and cut them into bite size pieces, drizzled liberally with olive oil and then sprinkle Montreal Steak Seasoning on top. Everything else you have as directions stays the same. These are the potatoes that got me married according to the hubs-to-be!