Look Both Ways Snitch and Run! Potatoes

By Addie

I'm not a "measurer", so I used to bring all my stuff to someone's house to make these by request to show them how to make them. I FINALLY wrote it down! DH said they are right on, but he liked a bit more salt. So that part is up to you. I liked them as is...here is my "infamous"recipe. Glad I finally actually wrote it down, and happy to share with you all! ENJOY!!! Remember, they are really good hot, but....OMG...they are so addictive warm/room temp! They need NO dipping sauce whatsoever! Just plain old good!

Ingredients

• 1 tablespoon vegetable oil
• 3 tablespoons butter, cut up
• 1/4 teaspoon seasoning salt
• 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 ground black pepper
• 3 large red potatoes (russet-size)

Preparation

Step 1

1. 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.

2. 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.

3. 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.

4. Bake in 400º 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 & RUN 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.



REVIEWS:

Very tasty. Great recipe. I did make a tiny bit more of the sauce to drizzle over the wedges and the flavor was great. Will definitely make again.

OMG! I made this recipe as written and they were delicious! I was unsure of the sugar, but the sauce to pour over the potatoes smelled wonderful. Very easy recipe. This will be added to my favorites for dinner cookbook.

These were absolutely delightful! I made a larger batch, and probably used too much butter. The large amount of wedges was easier to coat than I thought. That said, basting the potatoes seemed to "wash off" the spices so I ended up sprinkling them with the spices a bit, just before they came out of the oven. The spice was subtle but mind-blowing good. A go-to method for when I want to show off.

Man, these are so good for being so simple. SO and I like lots of flavor, doubled spices. Awesome.

OMG! These were fabulous! Best roasted potatoes ever! Making them again tonight. Can't wait!

After reading the reviews I decided to go ahead and double the spices in this recipe because my husband and I like our food to have a lot of flavor. I am so glad I did, these were great! They turned out perfect and I can see them becoming a regular at our dinner table!

SO good! My family loved these. We made it with roasted chicken and the seasonings matched so well. This is a keeper.

The family LOVED these potatoes!! I have made them several times in the past few weeks. The kids have even requested them as a snack alternative to chips etc when watching movies or playing board games.