1/2 cup flour
1/2 cup parmesean cheese
1 tsp salt
1/2 tsp onion salt
1/2 tsp garlic salt
pepper
Combine all the above ingredients in a ziplock bag. Peel russett potatoes. Quarter and then cut again depending on potato size (if small, just quarter, if bigger, cut into eighths). Place potatoes in ziplock and shake to coat, a few at a time. Place on pan to cook in oven and drizzle butter over them. Bake at 375 for 35-40 minutes. Enjoy!
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