You will never fry a potato again after eating this.

Crunchy, salty AND not greasy.

Wash and dry potatoes. Any kind.

3 to 4 tablespoons canola oil

1/4 to 1/2 teaspoon salt

pepper to taste

Preheat the convection oven to 450 degrees

Place parchment paper on a baking pan

Place the potatoes in the microwave for three to four minutes depending on their size.

Cool, then cut into wedges

Put them on the parchment paper and season with the oil, salt and pepper.

Toss so all the potatoes are coated with the oil.

Add a little more if needed.

You want them well coated.

Put them in the oven and after eight minutes check to see if they are browning especially on the bottom.

Make sure they are brown before you turn them.

Carefully turn them over and continue cooking till you get the color you like.

Add additional salt when they come out of the oven.

These can be prepared ahead of time then baked fresh for supper or apps.

I also seasoned them with different herbs and Italian dry salad dressing.

Pretty good.

I always go back to basics because I love all the condiments like malt vinegar, ketchup, mustards, mayo and melted cheese.

These potatoes make a great base for chili nachos.

Published by cmangoff

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