Posted: 1/22/2010 9:09:57 AM EDT
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My wife prepared some potatos that were outstanding last night...
Slice up the potatos into chips (whatever thickness you desire). Cover baking sheet with tinfoil. Spread out olive oil. Place slices on the foil, salt with sea salt, and shake on Dillo Dust. Bake to desired consistency (crispy or just before crisp.) They were delicious. Feel free to add your own suggestions. Thanks to the LT team for the dust! |
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Quoted:
My wife prepared some potatos that were outstanding last night... Slice up the potatos into chips (whatever thickness you desire). Cover baking sheet with tinfoil. Spread out olive oil. Place slices on the foil, salt with sea salt, and shake on Dillo Dust. Bake to desired consistency (crispy or just before crisp.) They were delicious. Feel free to add your own suggestions. Thanks to the LT team for the dust! What temp did she set the oven to, and how long did she cook them? |
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My wife prepared some potatoes that were outstanding last night... Slice up the potatoes into chips (whatever thickness you desire). Cover baking sheet with tinfoil. Spread out olive oil. Place slices on the foil, salt with sea salt, and shake on Dillo Dust. Bake to desired consistency (crispy or just before crisp.) They were delicious. Feel free to add your own suggestions. Thanks to the LT team for the dust! What temp did she set the oven to, and how long did she cook them? Hang on guys... the wife is entering into the forum for the first time to correct her stooopid husband.. 
Hi - Mrs K here- Baking Potatoes work well- 2 large ones will fill a cookie sheet. Cut potatoes evenly (keep on skin), put olive oil on foil that is on sheet and mix slices in oil, can use hands to toss slices and coat with the oil. Then re-spread slices back flat, some can be layered if too thin. The thinner the crisper and the more oil well, may be soft but yum. Sprinkle with sea salt and dillo dust -can be generous. Then cook at 425 degrees for 20 to 40 min depending on your oven and how well you like them coked. Enjoy! There ya'll go... an no, no pics of the wife!  Maybe of the tactical taters the next time they get made.
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I have a similar one..
take potatoes slice into @1/4 inch thick slices then take an onion and slice the same. I tried using lipton onion soup mix but it wasnt as good as using an actual onion. place them onto the foil and sprinkle with dillo dust or your favorite seasonings and put some butter in with them, then take another piece of foil and cover them with it and seal all the edges making an envelope with the foil, put a couple of small holes in the foil to allow some steam to escape. cook on the grille until done. I usually put them on the top shelf of the grille while cooking my steaks. this got me thinking.... hey Mark how about an official "Larue Tactical cooking/bbq'' thread 
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My wife prepared some potatoes that were outstanding last night... Slice up the potatoes into chips (whatever thickness you desire). Cover baking sheet with tinfoil. Spread out olive oil. Place slices on the foil, salt with sea salt, and shake on Dillo Dust. Bake to desired consistency (crispy or just before crisp.) They were delicious. Feel free to add your own suggestions. Thanks to the LT team for the dust! What temp did she set the oven to, and how long did she cook them? Hang on guys... the wife is entering into the forum for the first time to correct her stooopid husband..
Hi - Mrs K here- Baking Potatoes work well- 2 large ones will fill a cookie sheet. Cut potatoes evenly (keep on skin), put olive oil on foil that is on sheet and mix slices in oil, can use hands to toss slices and coat with the oil. Then re-spread slices back flat, some can be layered if too thin. The thinner the crisper and the more oil well, may be soft but yum. Sprinkle with sea salt and dillo dust -can be generous. Then cook at 425 degrees for 20 to 40 min depending on your oven and how well you like them coked. Enjoy! There ya'll go... an no, no pics of the wife! Maybe of the tactical taters the next time they get made.Thank you, Ma'am.
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Seasoned with Dillo Dust, salt and pepper BTW (Sweet potato on the left, red potato in the middle, and plain ole brown potato on the right) http://i77.photobucket.com/albums/j72/tduke3853/photo-1.jpg After 400 for 40 minutes and broiled for a few minutes http://i77.photobucket.com/albums/j72/tduke3853/photo2-2.jpg Money Shots http://i77.photobucket.com/albums/j72/tduke3853/photo3-1.jpg http://i77.photobucket.com/albums/j72/tduke3853/photo4-1.jpg Looks great. They tasted awsome, didn't they? |
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Seasoned with Dillo Dust, salt and pepper BTW (Sweet potato on the left, red potato in the middle, and plain ole brown potato on the right) http://i77.photobucket.com/albums/j72/tduke3853/photo-1.jpg After 400 for 40 minutes and broiled for a few minutes http://i77.photobucket.com/albums/j72/tduke3853/photo2-2.jpg Money Shots http://i77.photobucket.com/albums/j72/tduke3853/photo3-1.jpg http://i77.photobucket.com/albums/j72/tduke3853/photo4-1.jpg Looks great. They tasted awsome, didn't they? As a matter of fact they did. Even my 3 year old said so. The four of us ate the whole pan! Tell Mrs. Kujoe thanks for the idea. |