| approximately 6-8 potatoes, washed, peeled and cut into bite size pieces, enough to fill a 2 quart glass casserole dish (it'll need to have a lid)1 teaspoon salt1/3 cup water1 Tablespoon butter or oil of your choice1 Tablespoon Ranch or Italian dressingseasoning options: onion powder, garlic powder, cajun seasoning, parsley, smokey paprika or whatever you'd likePre-heat your oven to 500 degrees and make sure there is a rack set to the middle. Put your washed, peeled and cut potatoes in the 2 quart glass casserole dish, sprinkle the teaspoon of salt over them and add the 1/3 cup of water. Cover with the lid but vent slightly. Microwave on high for 4 minutes. Stir and microwave 4-5 minutes more. The potatoes should be cooked but still firm. Now take a 10"x15" glass roasting pan and lightly spray with non-stick spray. Put the potatoes and all liquid into the pan. Add the 1 T. butter or oil (more is not better) and the 1 T. of salad dressing. Stir to mix and then spread out a little. Sprinkle with the seasonings of your choice, stir again and spread out potatoes in an even layer. Put them in the 500 degree oven and bake for 15 minutes. Take out and stir and then bake again for another 10-15 minutes, depending on how crispy and brown you'd like them. Take the sizzling potatoes out of the oven and enjoy. These potatoes re-heat beautifully in a toaster oven or a pan on the stove (no need to add any extra oil).Note: I have always made these in a glass roasting pan but feel certain a metal pan would work fine too. If you do use glass, make sure to set it on a pot holder when it comes out of the oven. If you don't, you could shatter the glass (I've done it before - it's no fun!) |
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