This is a nice side dish and starch for a big potatoes and meat meal. I love potatoes. That must be that bit of Irish in me.
3 pounds of Russet Potatoes
2 to 4 tablespoons Butter
2 table spoons olive oil
1/4 teaspoon Paprika
1/4 teaspoon Garlic powder
1/4 teaspoon Onion powder
1/4 teaspoon Salt
1/4 teaspoon white pepper
Peel potatoes. Cut potatoes into wedges. In a 9 X 13 metal baking pan, add potatoes. Pour oil over top. Sprinkle with paprika, garlic powder, onion powder, salt, and pepper. Mix until potatoes are coated. Add butter.
Place in oven with meat during the last half hour of cooking time. In fifteen minutes, stir potatoes. Add more oil and butter if necessary. Remove potatoes when they begin to brown. While meat is resting, finish browning potatoes under broiler if needed.
NOTES: This is one of those recipes I asked my Aunt Betty for when my mother and I used to visit her. She used to make these with a leg of Lamb and use some of the lamb drippings in the potatoes……yummy.