- 2 pounds potatoes, peeled or not, as you see fit
- 2 tablespoons olive oil
- 2 teaspoons seasoned salt (without any msg)
- 1/2 teaspoon chili powder
Scrub the potatoes so they are very clean. Cut the potatoes into chunks about an inch square. Find an empty bread bag or a gallon sized plastic bag. Place the potatoes into the bag. Add the oil. Close the bag. Shake the potatoes around to coat them with oil. Pour the potatoes into an oiled 8-inch square pan. Sprinkle the potatoes evenly with the seasoned salt and chili powder. Cover pan with tin foil. Bake at 400° for 45 minutes. Serve hot.
This is one of Tommy’s favorites. These potatoes are great with any roasted meat, especially roasted chicken. Recipe may be cut in half if desired. Cook for the same length of time.
