2 large russet potatoes, scrubbed and driedCut 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.
3 to 4 T olive oil
approx. 1/4 c General Purpose Breader
What's hot on Dr Daddy Cooks?
- Hint: How to Break Down an Onion
- How to Roast a Small Butterball™ Turkey
- Meatballs, Peppers, Mushrooms, and Onions in a Tomato Sauce (for Pasta)
- Arroz con Pollo
- Crispy Toaster-Oven Frites
- Cornmeal-Crusted Fried Chicken Livers
- Ingredient: Toaster-Oven Bacon
- Pizza Plus
- A Sound Knife Set for a Serious Cook
- Toaster Oven Tuna Melt, Jersey Diner Style

Thursday, April 21, 2011
Crispy Oven-Roast Potatoes
Prepared April 20, 2011 as a side with grilled sirloin strips.
Labels:
potatoes,
side dish,
toaster oven,
vegan,
vegetables
Subscribe to:
Posts (Atom)