The secret ingredient is the flavourful barbecue rub on this baked potato-french fry hybrid. It is a perfect side for just about anything! It pairs great with sweet and sour pork or turkey.
|6||Medium sized baking potatoes|
|1 tbsp||garlic salt|
|1 tbsp||course salt|
|1 tbsp||onion powder|
|1 tbsp||chili powder|
|1 tbsp||brown sugar|
|1 cup||olive oil|
|1 cup||shredded cheddar cheese|
|1 tbsp||dried sage|
|1/4 cup||sliced pickled jalapeno peppers (optional)|
Preheat oven to 425 degrees.
Mix all of the spices together in a zip top bag or big bowl and set aside.
Wash and thoroughly dry potatoes.
Using a sharp butchers knife, carefully cut each potato into thin slices but not all of the way through.
Generously coat each with olive oil, getting into the crevasses.
Next, use your hands to generously coat with the spice mixture.
Place each potato directly on the oven rack, and let bake until brown and crispy- for about an hour (depending on the size). They will naturally fan out as they cook.
Remove and place a tablespoon on butter on each potato as well as a sprinkling of cheese. You can also add a few jalapeno slices between some slices if you choose.
Place onto a baking sheet, place back into the oven- broiling until the cheese is melted.
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