Creole-style oven hash browns
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | larges | Red-skinned potatoes (about 2 1/2 pounds), |
| Peeped and cut into 1/2-inch pieces | ||
| 1 | teaspoon | Paprika |
| 1 | teaspoon | Chili powder |
| 1 | teaspoon | Creole or Cajun seasoning OR 1 additional |
| Teaspoon chili powder | ||
| ¼ | cup | Olive oil |
Directions
Preheat the oven to 400F. Cook the potatoes in a medium pot of boiling salted water for about 5 minutes, until almost tender. Drain well. Spread the potatoes on a large heavy baking sheet. Sprinkle with the paprika, chili powder and Creole seasoning. Season with salt. Drizzle the olive oil over the potatoes and stir to coat. Bake the potatoes until crisp, turning with a metal spatula every 10 minutes, about 40 minutes.
Makes 4 servings.
[Galit Stevens; Raleigh, North Carolina] [Too Busy to Cook? Bon Appetit; March 1995]
Posted by Fred Peters.
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