Source: Annika (Arizona) (adapted from Better Homes and Gardens Junior Cookbook
- 6 - 8 potatoes
- 6 - 8 tablespoons butter
- 1 teaspoon salt
- 1 teaspoon lemon-pepper
- Preheat oven to 450.
- Scrub the potatoes. Leaving the peel on, cut the potatoes into strips with a crinkle cutter. Put the potato slices in a large ziplock bag.
- Melt the butter. Stir in the salt and pepper. Add to the mixture to potatoes in the bag. Shake well to coat the potatoes.
- Place the potatoes on a cookie sheet (make sure it it somehow nonstick: either use parchment paper, silicon mats, or butter) in a single layer.
- Bake uncovered for 25 minutes or until potatoes are soft and browned.