Preheat oven to 440 F (I know, it’s a little odd, but it’s the perfect temp).

Choose a baking pan with sides so that the liquid does not roll off the pan during baking. A cookie sheet does not work for this recipe.

Spray the pan with cooking spray.

Put all of the ingredients in a large bowl. Generously season with salt and pepper. Toss to evenly distribute. Pour into baking pan.

Bake for 40 minutes. When the top has formed a golden brown crust, stir the potatoes to bring the white underside to the top.

If all of the liquids have been absorbed and pan is looking dry, add ½ c water.

Return to the oven for another 40 minutes. Don’t be afraid of overcooking these- it may seem like a long time, but they are delicious and the cooking time is correct.