Ingredients:
1 tablespoon vegetable oil
3 tablespoons butter, cut up
1/4 teaspoon seasoning salt, a little bit more if desired
1/4 teaspoon garlic powder
1/4 teaspoon paprika
1/4 teaspoon thyme
1/4 teaspoon sugar
1/8 teaspoon chili powder
1/8 teaspoon fresh coarse ground black pepper
3 large red potatoes ( russet-size)
Directions:
In medium-sized micro-safe bowl, combine above ingredients except potatoes.
Nuke for about 1-2 minutes, or until butter is melted.
Stir well, scraping bottom.
Cut potatoes into wedges, cutting each into eighths.
Toss very well into bowl of butter mixture. Make sure you scrape bottom of bowl to get all the good stuff incorporated and potatoes coated.
If bowl is shallow, bake in that, or pour into glass pie plate or appropriate-sized pan.
Start off with potatoes standing up, skin side down, pouring any butter mixture leftover, over the top of them, coating. After about 10 minutes, start basting and stirring potatoes as needed.
Bake in 400F oven for a total of about 40-45 minutes, or til very tender. Trick of these is though, is to have them DONE about 20 minutes before the rest of the dinner is done. They are KILLER about room temperature!
I used to call them “snitch 5”, because the leftovers were the BEST, guests cannot resist stealing them out of the pan, and about 5 would fit in the palm of their hands! ENJOY!
*The red potatoes I use are about the same size as russets. Only maybe just a tad smaller, so if yours are really small, you may want to even double the amount of potatoes.
Servings: 4
Time preparation: 15 min.
Time total: 55 min.