Rosemary Roasted Chicken with Potatoes

6 bone-in chicken thighs, skin removed

1 1/2 lbs. small red potatoes, cut into 1-inch cubes

3 tbs olive oil

1 tsp salt

2 tsp paprika

1 1/2 tsp crushed rosemary leaves

1 tsp minced garlic

1/2 tsp ground black pepper

Mix oil, all spices, and salt in a large bowl. Add chicken and potatoes; toss to coat well. Arrange chicken and potatoes in a single layer on foil-lined cookie sheet

Roast in preheated 425F oven for 30 minutes or until chicken is cooked through and potatoes are tender, turning potatoes occasionally.

Baked French Fries

1 tbs olive oil

1/2 tsp paprika

1/2 tsp chili powder

3 large potato

1/2 tps garlic potato

1/2 tsp garlic powder

1/2 tsp onion powder

1/4 tsp cayenne powder (optional)

Preheat oven to 450F. Wash and cut potatoes into desired pieces. In a large container (preferably with a lid) mix all seasonings with the oil. Add potatoes, cover container, and shake until all the potatoes are coated. Place the potatoes on a tin foil covered cookie sheet. Bake for about 45 mins. (Of course, you are more then welcome to change around the spices and amounts to get the the taste you want)

Parmesan Potatoes

3 lbs potatoes, diced
1/2 onion, diced
3/4 cup salad dressing (such as Miracle Whip)
1/2 cup Parmesan cheese
Salt and pepper, to taste

Place potatoes and onions in a mixing bowl; add salad dressing, cheese, salt and pepper, to taste. Place in a baking dish and bake at 400 degrees for 45 minutes to 1 hour, depending on how crispy you like the potatoes.

You can also use this recipe for potato wedges, omitting the onion and adding onion powder. Coat the wedges all over with Miracle Whip before sprinkling with the other ingredients, so the wedges will not stick to the pan. Bake until crispy.
Courtesy: http://easy.betterrecipes.com/