Criss-Cross Potatoes

These are awesome! The recipe keeps changing every time, so who knows how I will make it next? I use the large Russet potatoes.

Directions:

Preheat oven to 400F. Wash and scrape the potatoes. Slice in half lengthwise. With a sharp knife, make diagonal indentations (first one way, then the other, to form a criss-cross pattern). This is for the butter and herbs to settle in. Brush with butter. Sprinkle with salt, pepper, garlic powder, onion powder, parsley, paprika, and basil. Bake for 35-45 minutes.

I served this with the Chicken with Cumin and Broth (see previous post) and leftover carrots (see previous posts). Great!

Another combo to try:

Criss-Cross Potatoes, Rib-Eye Steak, and Sauteed Asparagus (see Recipe Archive, right).

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