Fry-baker Potatoes

Preheat your oven to 350 degrees.

Put about 3 Tablespoons of butter in a 9 X 13 baking dish and pop it in the microwave to melt the butter. (Or about 2 Tablespoons of butter if using a 8″ square pan)

Roll the pan around to evenly distribute the butter, then sprinkle in a nice coating of seasoned salt. I don’t measure it, but use about 3/4 of a teaspoon for a small square pan and about 1-1/4 teaspoon for a large pan. Morton’s Season All is my absolute favorite! I use it on all sorts of things, like sprinkled on buttered corn or broccoli instead of just plain salt… but I digress.

Next scrub up some small Russet potatoes. This is a great way to use all the tiny potatoes you get in the grab bag of taters you always get at the store.

Cut the potatoes in half lengthwise, and then I cut a crosshatch pattern into the cut surface. It probably serves no purpose, but makes them look purdy.

Plop them cut side down into the baking dish and stick them in the oven to bake for about 1 hour and 15 minutes until they’re really brown and crispy. Or you can kick the heat up to 375 and they’ll be done in about an hour.

Absolutely fantastic! I guess if you’re vegan you could coat the pan with olive oil, but I’ll feel sorry for you 🙁

frybaker prep    rosisserie chicken, fry bakers, corn