Thursday, April 21, 2011

Crispy Oven-Roast Potatoes

Prepared April 20, 2011 as a side with grilled sirloin strips.
2 large russet potatoes, scrubbed and dried
3 to 4 T olive oil
approx. 1/4 c General Purpose Breader
Cut each potato lengthwise into 8 to 12 wedges. Toss thoroughly with oil in an 8x8 inch dark metal baking pan. Sprinkle on the breader and mix to coat thoroughly. Roast 30 minutes in a 425 degree F toaster oven, turning once. Add more breader or oil as needed during roasting.

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