Ingredients

The following ingredients have 4 Servings
  • 4 Russet Potatoes (cut into small thin strips)
  • 3 to 4 tablespoons of olive oil (I used garlic olive oil)
  • 1 teaspoon of smoked paprika
  • 1/2 teaspoon of garlic powder
  • 1/4 to 1/2 teaspoon red chili flakes (use to your own taste)
  • optional: small pinch of salt if you do not have blood pressure issue (if you do skip the salt!)

Instruction

  • Peel and cut your potatoes into thin strips.
  • Soak in cold water for 30 to 60 minutes prior to cooking.
  • Drain and pat dry.
  • Preheat your oven to 425 degrees.
  • You can either line cookie sheets with parchment, or don't use parchment but spray pans generously with non stick spray.
  • In a bowl combine the oil and spices with the potatoes, and toss till evenly coated.
  • Lay the fries on the baking sheet in a single layer.
  • Cook for about 10 to 15 minutes, checking them often depending how thin you sliced them.
  • Flip them all over and cook for another 5 to 10 minutes depending on how you like yours. I like mine quite crisp and dark, so start keeping an eye early. They can go from golden to overcooked very quickly.
  • Remove from oven and transfer to a plate lined with paper towels to absorb any extra oil. Pat them to remove excess.
  • You can sprinkle with a touch of salt if you like. With the spices it's really not needed though.
  • Serve with a big old smile, and perhaps some ketchup!