These potatoes are a good example of how keeping it simple is often best. There aren’t a lot of fancy ingredients, but they taste fabulous and make a great side dish for almost any meal. You can use a metal baking pan or sheet, but the potatoes will brown more quickly, so keep an eye on them. Any variety of potato will do, but I like to use red or Yukon Gold. Keep in mind that your cooking time will vary depending on how large or small you chop your potatoes. My six year-old covers his in ketchup, but they really are tasty just the way they are.
Who Dished It Up First: This is an original recipe, although I’m sure I’m not the first person to cook potatoes this way.