2 lbs Idaho Potatoes-Washed and cut into wedges
1 ½ Tablespoons Olive Oil
1/3 Cup Shurfine Bread Crumbs
2 Teaspoons Paprika
1 Teaspoon Garlic Powder
1 Teaspoon Salt
1 Teaspoon Pepper
½ Teaspoon Oregano
½ Teaspoon Thyme
Preheat oven to 425 degrees. In a small bowl combine the bread crumbs, paprika, garlic powder, salt, pepper, oregano and thyme.
In a large bowl; mix together the potato wedges and olive oil, add in the bread crumb mixture and toss to coat.
Grease a large baking sheet with non-stick cooking spray and place the wedges on the pan in a single layer.
Bake for 25 minutes turn wedges and bake for another 20 minutes.
4-5 lb Top Round Roast
2 Tablespoons Vegetable Oil
2-3 Tablespoons Lisai’s N.E. Garlic Pepper Seasoning Rub
Take the roast out of the refrigerator about a half hour before cooking, so it can come to room temperature. Preheat oven to 350 degrees.
Pat the roast dry; using a paper towel. Rub the roast with seasoning coating it entirely.
Add oil to a Dutch oven or a heavy bottom oven proof pan over medium high heat; sear the roast on all sides.
Carefully transfer roast in the same pan to the oven. Roast for about 1 hour and thirty minutes or until internal temperature reaches 125 degrees.
Remove from the oven and let the roast rest under tented aluminum foil. Carve into thin slices when serving.
6 Chicken Drumsticks
3 Tablespoons Olive Oil
1 ½ Teaspoons Garlic Salt
½ Teaspoon Black Pepper
Preheat oven to 350 degrees. Rinse the drumsticks under cold water, pat dry with paper towels. Transfer drumsticks to a 9x13 glass pan.
Drizzle olive oil over the drumsticks; season with garlic salt and pepper.
Place the drumsticks in the oven for 30 minutes, turn the drumsticks and continue cooking for an additional 35-40 minutes.