Original recipe published in the March 1995 issue of Bon Appétit magazine. Print Creole-Style Oven Hash Browns Prep Time: 10 minutesCook Time: 45 minutesTotal Time: 55 minutes Yield: 4 servings Ingredients6 large red-skinned potatoes (about 2 1/2 pounds), peeled, cut into 1/2-inch pieces 1 teaspoon paprika 1 teaspoon chili powder 1 teaspoon Creole or Cajun seasoning or 1 additional teaspoon chili powder 1/4 cup olive oilInstructionsPreheat oven to 400°F. Cook potatoes in medium pot of boiling salted water until almost tender, about 5 minutes. Drain well. Spread potatoes on heavy large baking sheet. Sprinkle with paprika, chili powder and Creole … Continue Reading →