Lake Wheeler Potatoes

Submitted by: Lance

DIRECTIONS

Cut up enough red potatoes to fill a Pyrex (you can slice or cut into chunks). Cut up a whole sweet onion (slice or chunks). In a large ziploc bag, add potatoes and onions, 1 tablespoon of minced garlic (I use the stuff in jars) pour in a half cup of olive oil then add spices to taste. I use Chili powder, a little salt and pepper. Shake it all up and dump in a Pyrex (I suggest shooting that down with some Pam). That's it. Cook at 425 for about 30 minutes. Stir a few times in the process. There's no science to when they are done, if you want them crispy you'll have to go almost an hour. DO NOT cover them, they'll turn to mush.

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