I cut smaller red potatoes in half, quartered the bigger ones. I put them on heavy duty foil that was very lightly oiled, and few stuck when I tried to turn them, so next time a little more oil in the pan. Seasoning was just right as is. By looking at them, I took them out 5-10 minutes early, and they were great, but probably would have been slightly crunchier and just as good at 40 minutes, too. These were awesome! Cooked and fluffy inside, crispy outside, and not a lot of fat in them. Will be making these again for certain. Next time I'll experiment with microwaving potatoes for ~3 minutes, and see if I can cut down oven time a bit.
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I cut smaller red potatoes in half, quartered the bigger ones. I put them on heavy duty foil...