(different version of a roasted potato)
30 small red potatoes
6 tablespoons canola oil
Salt and pepper
Preheat oven to 400 degrees. Make small slits in the potatoes across the entire potato so that it has small slices, close together, but the cuts do not go all the way through. Toss with oil and a generous amount of salt, onion powder, garlic powder, and a smaller amount of pepper. Roast for about 1 ½ hours. The potatoes should fan open and be crisp on the outside and soft on the inside. Make sure all potatoes are covered in some oil and generously seasoned.