Today is a roast potato rib, very suitable for lazy big lazy people~~
The potato brush is clean (go not peeled according to the wash, I did not go), cut into a boat block. Wipe the water with kitchen paper or cloth
Load the food bag. Then pour in a large spoonful of cooking oil. (Looking at a large spoonful of actual cooking is not enough)
Pour red pepper powder
Continue to put other seasonings (salt, black pepper)
Grab the bag, shake shake shake~~ But the watch shakes the bag and smashes it. This step is to roll the potato pieces evenly over the seasoning.
Pour into the baking tray. Place it evenly, don't greedy to put a lot, leave some space. The oven needs to be preheated to 220 degrees in the middle and upper floors. Bake for about 35 minutes (depending on the size of the potato pieces you cut, there may be differences, so try to cut evenly)
The more round the potato is cut, the more beautiful it is. If the potato is a long oval, it is ok to cut it first and then cut it. It is not possible to make a thick strip. Be sure to dry the water after washing, otherwise the skin is not so delicious. I don't think it's more scented if you don't peel it. You can leave it when you eat it. But this can be based on personal preference~ Red pepper powder is often used in Orleans grilled wings. It is a seasoning that can increase the color and fragrance. There is really no hot chili powder. If you don't like black pepper, you can use other things. Whatever it is, the Chinese barbecue tastes too much. I was four layers when baking, so I placed it in the upper middle layer. Above is the middle layer below the upper layer. This needs to be adjusted according to the fire condition of each oven. If the fire is very strong, it should not be too close to the heat pipe.