- Russet potatoes, I usually use leftovers from a previous recipe, about 7 or 8. It works with any kind of potatoes, actually
- Salt and pepper to taste (remember Adobo is kind of salty, and so is the cheese)
- 1/2 teaspoon of adobo
- 1 teaspoon of thyme
- 1 teaspoon of basil
- 1 teaspoon of garlic powder
- Canola oil cooking spray
- 2 tablespoons of OLIVE OIL (use only EVOO)
- 2 tablespoons of grated Parmesan cheese
Preheat the oven to 425 degrees, and put aluminum foil on a baking sheet. Put it in the oven and let it get hot while you prepare the potatoes.
First wash the potatoes using a brush. Dry. Cut them thin. I usually cut them in halves, then in fourths and then in eighths. And sometimes even once more depending on the size of the potato. Cut them all the same size or as close as possible.
After you cut them, take the baking sheet carefully from the oven, spray with canola oil really well and place the potatoes. You can also put the potatoes in a plastic bag and put all the seasonings and shake, but I actually put the potatoes in the baking sheet, add the olive oil and mix them well, and then I put all the spices on top and mix well. Make sure you spread them as much as you can, otherwise they will steam and will not be crunchy.
Bake for 45 to 50 minutes. Halfway through cooking, take them out of the oven and flip them using a spatula.
While they cook you can make "fry sauce" (in my beloved Utah) or (like we call it in Uruguay) "Golf Sauce" (salsa Golf)
Just mix up equal parts of mayonnaise and ketchup!
Here you have them after they have roasted. Some of the bigger pieces do not get that crunchy but they are still yummy.
Our family loves this recipe. I hope that if you try it you will love it too!
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