"Shake & Bake" Potatoes

“Shake-and-Bake” Potatoes

Ingredients:

4-5 medium sized potatoes, cut into 1” pieces, skin on
2 Tbsp oil
1 Tbsp Seasoned Salt
1 Tbsp Onion Powder
1 Tbsp Garlic Powder
1 Tbsp Italian Seasoning

Preparation:

Preheat a large cast iron skillet in a 400 degree oven. Once the skillet is hot, put the potatoes into a large Tupperware bowl that has a lid. To the bowl, add the remaining ingredients, put the lid on, then shake the bowl vigorously to coat. Once well coated, dump the potatoes into the hot skillet, and arrange them so that they are in one layer. Bake undisturbed for 30-35 minutes. They develop a nice crust on the side the touches the skillet, and are very flavorful and tender.


Notes:
This is a great and simple side dish that works well with many main courses.

When it comes to seasoning the potatoes, I’ve roughly estimate the amount used since I never measure it but instead just shake it into the bowl until it looks right! I tend to add more seasoned salt than the other spices since I want the Seasoned Salt to change the potatoes to a reddish color once I shake them up (that color is how I know I’ve got the right amount!).

Also, you want to wait until the last minute to do this. If you cut them up and season them too soon and let them sit while the pan is getting hot, the potatoes leak moisture which pushes all of the oil and seasoning off the potatoes, so wait till the pan is ready before you start prepping this.

I was planning on roasted potatoes this Sunday, but wasn't sure how.
I'm going to make this.

Hey Keltin,
I make a very similar dish to yours, only difference is I use only Olive Oil, and 3/4 way thru cooking time I add sliced green onions. You may want to give it a shot some time. But these "Shake & Bake" taters are simply delightful no matter how you slice 'em Yummy ROASTED Potatoes!!!
Cathy

Seems to me you could run all sorts of changes on this, keepin the basic approach.

For instance, in adddition to varying the spices, you could play with oils, using, say, nut oils instead of olive or salad oil. Each change would turn it into a different dish; or at least give it a different flavor profile.

I wonder, too, how this would work with butternut squash or even sweet potatoes?

Thanks, again, Keltin. Another fine job for sure.

This was great! I used red potatoes. It took about 45 minutes before they were tender, but they were delicious.