FEEDS: 4-6

WHAT YOU'LL NEED:

• 4-5 medium size Russet potatoes
• 2-3 T. olive oil
• 1-2 t. seasoned salt
• 1-2 t. paprika
• freshly ground black pepper

LET'S COOK

Peel and then cut the potatoes into chunks about the size of a large walnut.

Toss in a bowl with the remaining ingredients.

Place on an oven proof tray. Put the tray in a preheated 350 degree convection oven and cook for about 20-25 minutes, turning occasionally.

Test for doneness and serve when they’re tender.

These potatoes are also great when cooked in a conventional oven at 400 degrees for about 30-40 minutes.

MORE IDEAS:

Flavor additions include onion and garlic salt,a teaspoon each tossed in the mixture.

A dusting of grated parmesan cheese just before service adds another flavor dimension.