For all those Talladega Nights fans out there!!
Shake'n'Bake was something that the grocery use to sell and now I don't see it!! Mama would buy it and always add cayenne pepper to the shake part... we love spicy foods! Rachel Ray does Cajun Oven Potatoes... and that was pretty close. I tweaked it a little so it would take me right back to that hunter green kitchen table......
a combination recipe featuring me, Rachel Ray and mama
4 idaho potatoes
2-3 tablespoons of olive oil
2 tablespoon of tabasco, louisiana hot sauce... any of those variations
1 teaspoon ground thyme
1 teaspoon paprika
1 teaspoon ground cumin
1/8 teaspoon crushed red pepper (not for the faint of tongue)
sea salt and fresh ground black pepper
Cut the potatoes into wedges, the size is up to you as long as they are all uniform, but bite size wedges work the best. Put the wedges into a big ziploc bag, pour in the olive oil and the rest of the ingredients - except for the salt and pepper. Zip your bag and SHAKE AWAY! Mine marinated for almost 2 hours last night. I would just shake them when I would think about it, being sure they are all covered.
When you get ready to cook them, preheat your oven to 450*. Line a cookie sheet with foil, spray the foil with non stick spray, pour the contents of the bag onto the foil and spread them out so they aren't touching. Sprinkle with the salt and pepper and put them in the oven for 10 minutes. Take them out, stir them around and put them back in for 10 more minutes.
To cool them off, mix 2 spoonfuls of sour cream with 2 spoonfuls of mayonnaise, add just enough lemon juice to make it not so thick but not so much that it makes you pucker. (sorry, bad directions!) Try just adding a few drops at a time and taste it each time you add a few drops. Then add about a teaspoon of dill. Let it sit in the refrigerator for at least an hour to let the dill soak into the dip. Serve it along side the potatoes as a great dipping sauce.
Blog number two.... it might explain my current lack of enthusiasm for blog number 1