Oven Browned Potatoes
Two easy oven potatoes: scored, garlic-buttered baking potato halves roasted face down until golden, or quartered potatoes tossed in Italian dressing and roasted with a roast or chicken.
From the recipe book of Sandra Mills, a Le Cordon Bleu-trained cook in our family.
Jump to: Ingredients | Instructions | Tips | Print recipe
Sandra Mills has two ways to brown potatoes in the oven, both nearly effortless. In the first, baking potatoes are halved, the cut sides scored with a large X, sprinkled with garlic powder and spread with margarine, then roasted face down until the undersides turn golden.
In the second, peeled potato quarters are tossed in Italian dressing and roasted alongside a roast or chicken, one potato per person.
Ingredients
Version I
- 3 baking potatoes
- Garlic powder
- Margarine
Version II
- 1 potato per serving
- Italian dressing of your choice
Instructions
- Version I: prepare. Wash the potatoes thoroughly and slice in half lengthwise. Score the cut side of each half with a large X. Sprinkle with garlic powder and spread the surface with margarine.
- Version I: bake. Place face down on a baking sheet with sides. Bake at 350°F for 30 to 45 minutes, until the potatoes are soft and the undersides are golden brown. Serves 6.
- Version II: prepare. Peel the potatoes and cut them in quarters, one potato for each serving. Toss the pieces in Italian dressing.
- Version II: bake. Place in a baking pan with sides, or in the bottom of a roasting pan when you are making a roast or a chicken. Bake about 45 minutes at 350°F to brown, turning once.
Tips
- Version II is perfect alongside Peggy's Roast Beef or a roast chicken; the potatoes pick up the pan juices.
More vegetables and side dishes
All vegetables and side dishes | All recipes | Cooking guide and safe temperatures