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<blockquote data-quote="Dannyalcatraz" data-source="post: 8262042" data-attributes="member: 19675">I cut them to the desired size, then tossed them with a garlic-infused EVOO and seasonings like black pepper, parsely, and the aforementioned powdered bouillon.&nbsp; I used a heaping teaspoon of it- about leveled 1.5-2tsp.I then placed them in an 8x8 nonstick brownie pan, and checkerboarded the top with shavings of unsalted butter.&nbsp; I baked them in my preheated toaster oven at 450f for 10 minutes.&nbsp; I took them out, then tossed them, and gave them another 10 at that heat, and I repeated that one more time.Because I skipped the parboiling prep step I usually use, most of the potatoes didn’t really develop a crispy outer layer.*&nbsp; But they were quite tasty.* I also skipped the step of sprinkling them with shredded cheese when they came out of the oven.&nbsp; And cooking them in the regular oven spread out on a cookie sheet would probably also have improved the crust.</blockquote>

[QUOTE="Dannyalcatraz, post: 8262042, member: 19675"] I cut them to the desired size, then tossed them with a garlic-infused EVOO and seasonings like black pepper, parsely, and the aforementioned powdered bouillon. I used a heaping teaspoon of it- about leveled 1.5-2tsp. I then placed them in an 8x8 nonstick brownie pan, and checkerboarded the top with shavings of unsalted butter. I baked them in my preheated toaster oven at 450f for 10 minutes. I took them out, then tossed them, and gave them another 10 at that heat, and I repeated that one more time. Because I skipped the parboiling prep step I usually use, most of the potatoes didn’t really develop a crispy outer layer.* But they were quite tasty. * I also skipped the step of sprinkling them with shredded cheese when they came out of the oven. And cooking them in the regular oven spread out on a cookie sheet would probably also have improved the crust. [/QUOTE]

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