Mr. Food: Potato Lollipops

November 15, 2009
  • 1/2 cup olive oil
  • 1 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 6 medium Idaho potatoes, washed, not peeled
  • 24 non-toxic craft or lollipop sticks (see Note)
1. Preheat oven to 450°F.
2. In a small bowl, combine olive oil, garlic powder, paprika, salt, and pepper; mix well and set aside.
3. Cut ends off potatoes then cut each potato into 1/2-inch-thick slices (about 24 slices). Carefully slide lollipop stick into each potato slice along the edge. Dip lollipops into the oil mixture. Using a pastry brush, make sure each potato slice is evenly coated on both sides. Place on rimmed baking sheets.
4. Bake 25 to 30 minutes, or until potatoes are fork-tender and golden, turning once halfway through cooking time.

NOTE: Serve with your favorite topping such as spicy mustard, pesto sauce, sour cream and chives, or chunky salsa.

PREPARATION TIP: Before preparing this recipe, soak the wooden craft or lollipop sticks in water for 20 minutes, to prevent burning.

For more information about Idaho Potatoes visit

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