Great and easy recipe
- Carbohydrate 0.214663402777778 g
- Cholesterol 0 mg
- Fat 23.0696789944444 g
- Fiber 0.0484381938262118 g
- Protein 0.0461427083333333 g
- Saturated Fat 3.42666754076722 g
- Serving Size 1 1 Serving (27g)
- Sodium 176.061361111111 mg
- Sugar 0.166225208951566 g
- Trans Fat 0.536012075283223 g
- Calories 205 calories
Step-by-step
- Mix first 6 ingredients in a bowl or ziplock bag
- mix with potatoes and place in a 9x11 pan and bake 35-40 minutes in a 450 degree oven
Preheating the oven to 450 degrees Fahrenheit ensures the potato exterior achieves proper crispness before the interior turns mealy. High heat is critical here because it renders the oil and margarine mixture quickly, frying the potato surfaces on contact with the metal pan. Using a heavy nine-by-eleven-inch glass or metal baking dish prevents warping at this extreme temperature while accommodating five cubed potatoes without overcrowding.
Dehydrated onion soup mix contains salt, onion flakes, and savory seasonings that draw moisture out of the starch during baking. This process creates a concentrated savory crust on each cube. Measuring vegetable oil alongside melted margarine provides both high-heat stability and rich flavor without burning.
Leftover roasted potatoes frequently lose their crisp exterior when refrigerated due to moisture migration from the starch centers. Storing them in an airtight container for up to three days remains safe, but texture degradation is inevitable. Reheating these tubers successfully requires returning them to a 400-degree oven for ten minutes rather than using a microwave.
Transforming day-old spuds involves crushing them slightly with a fork and tossing them into a hot skillet with an extra tablespoon of oil. This secondary sear revives the brittle exterior and renders the interior soft once more. Cold leftover potatoes also dice cleanly for inclusion in morning hashes alongside eggs.
