Shake And Bake Potatoes Recette

Achieve unbelievably crispy and flavorful potatoes with this ridiculously easy Shake and Bake recipe! Ready in under 70 minutes, this side dish is perfect for any occasion. Get ready for golden-brown perfection that will have everyone asking for more!

Préparation 10 min
Cuisson 70 min
Calories 609.8 kcal
Protéines 25g
Shake And Bake Potatoes 37

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Équipe éditoriale cuisine de Forktionary

L'équipe cuisine de Forktionary

Adaptée de Food.com, puis testée et standardisée par Forktionary.

Ingrédients pour Shake And Bake Potatoes

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Comment préparer Shake And Bake Potatoes

  1. Preheat oven to 400°F (200°C).
  2. Wash and cut potatoes into even-sized pieces (halves or quarters, depending on size).
  3. In a large bowl, combine flour, salt, pepper, paprika, garlic powder, and onion powder.
  4. Add potatoes to the bowl and toss until potatoes are evenly coated with the flour mixture.
  5. Pour vegetable oil into a large roasting pan or baking dish.
  6. Add the coated potatoes to the roasting pan, ensuring they are evenly distributed and not overcrowded.
  7. Bake for 60-70 minutes, shaking the pan halfway through, until potatoes are golden brown and crispy.
  8. Serve immediately and enjoy your crispy, delicious Shake and Bake Potatoes!

Nutrition Information (Approximate per serving)

Sodium

1 g

Sugar

27g

Fat

9g

Carbs

36g

Questions fréquentes

Combien de temps faut-il pour préparer Shake And Bake Potatoes ?

Shake And Bake Potatoes prend environ 80 minutes du début à la fin — environ 10 minutes de préparation et 70 minutes de cuisson.

Combien de calories contient Shake And Bake Potatoes ?

Shake And Bake Potatoes contient environ 609.8 calories par portion, avec environ 25 g de protéines, 36 g de glucides et 22 g de lipides.

De quels ingrédients ai-je besoin pour Shake And Bake Potatoes ?

Les principaux ingrédients de Shake And Bake Potatoes sont Red Potatoes, Paprika, Cumin, Dried Basil, Dried Oregano, Garlic Powder. Consultez la liste complète avec les quantités ci-dessus.

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