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Enjoy the flavor of outdoor cooking without starting the grill. Just toss and roast in the oven for sweet-savory barbecued potatoes.
1 tablespoon McCormick® Chili Powder
1 1/2 teaspoons Lawry's® Seasoned Salt
1/2 teaspoon McCormick® Garlic Powder
2 teaspoons packed brown sugar
1 1/2 pounds baby red potatoes, cut in half
1 tablespoon vegetable oil
Preheat oven to 425°F. Mix chili powder, seasoned salt and garlic powder with brown sugar in small bowl; set aside. Toss potatoes with oil in large bowl. Add spice mixture; toss to coat.
Spread potatoes in single layer on foil-lined 15x10x1-inch baking pan coated with no stick cooking spray.
Bake 40 minutes or until potatoes are browned and tender, turning potatoes halfway through bake time.
(Amount per serving)
Did these on the grill and they are Fantastic!!
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We had this recipe as a side dish to a New York Strips with McCormick Grill Mates, Montreal Steak seasoning it was an very nice pairing. I will be making this again. Thanks, Happy Cooking!