Paula Deen March/April 2011 Magazine
Cooking with Paula
I cut this recipe in half and used 3 potatoes and half of the remaining ingredients. The dipping sauce I cut in half also. Used 2 tsp each of the dry ingredients except added 3 tsp of dill. This was enough for our dinner and for Dick's lunch the next day. The seasoned fries were especialy nice with the dill dipping sauce. Dinner with no leftovers. Wonderful way to cook.
5 small baking potatoes, quartered lengthwise
2 tbsp canola oil
2 tsp kosher salt
2 tsp paprika
1 tsp ground cumin
1/4 tsp ground red pepper
1 cup mayonnaise
1/4 cup sour cream
1 tbsp chopped fresh dill (I used 3 tsp of dry dill)
1 tbsp chopped fresh chives (I used 2 tsp dry chives)
1 tbsp chopped fresh parsley (I used 2 tsp of dry parsley)
Preheat oven to 425 degrees, wash and quarter potatoes lengthwise. Spray the baking sheet with cooking spray. Use a plastic bag, add the potatoes and sprinkle with the oil. Shake the bag to coat the potatoes with the oil. In a small bowl combine and mix all the dry ingredients then sprinkle over the potatoes in the plastic bag and shake to coat. Lay the seasoned potatoes on the baking sheet and bake for 20 minutes or until tender.