Description
This is my own kitchen method, refined over years.
Ingredients
Scale
- 4 large russet potatoes
- 2½ tablespoons avocado or canola oil
- 1 teaspoon fine sea salt
- ½ teaspoon smoked paprika
- ¼ teaspoon garlic powder
Instructions
- Cut potatoes using a crinkle cutter.
- Soak in cold water for 30 minutes.
- Drain and dry thoroughly.
- Toss with oil and seasoning.
- Spread on a hot baking sheet.
- Bake at 425°F for 35 minutes, flipping once.
- Rest 2 minutes before serving.
- Prep Time: 60
- Cook Time: 25
- Category: Appetizer
- Cuisine: French
Nutrition
- Serving Size: 1
- Calories: 221
- Sugar: 1
- Sodium: 380
- Fat: 6
- Saturated Fat: 1.5
- Trans Fat: 0
- Carbohydrates: 44
- Protein: 5
- Cholesterol: 5