Ingredients
The following ingredients have 4 Servings
- 1/3 cup paprika
- 1/4 cup salt
- 2 1/2 tbsp garlic powder
- 2 1/2 tablespoons onion powder
- 1 tbsp cayenne (reduce if you don't like things at all spicy, but I don't recommend omitting completely)
- 1 cup all-purpose flour (this is one instance I would not substitute whole wheat flour)
- 4 medium potatoes
- 4 tbsp vegetable or canola oil (divided)
Instruction
- For the seasoning blend: combine all ingredients.
- Slice potatoes into somewhat thin wedges (keep it consistent -- you don't want some to burn while others are undercooked).
- Place in a large bowl and cover with boiling water. Set aside for 20-30 minutes.
- Preheat oven to 475 degrees F.
- Drain water from potatoes and dry on a clean, lint-free kitchen towel. Dry the bowl the potatoes were in as well.
- In the bowl, toss potatoes with 1 tbsp oil and 2 tbsp seasoning blend. Make sure all are coated evenly.
- Pour remaining oil onto a cookie she (you may need more than one) and spread using a pastry brush. Place potatoes down in a single layer, not overlapping at all. Cover tightly with tin foil.
- Bake, covered, for 5 minutes.
- Remove tin foil and bake another 12-20 minutes, turning the pan once at the 7-8 minute mark. Watch closely and when the potatoes start to look brown and spotted on the bottom it's time to flip.
- Remove pan from the oven, flip potatoes one by one (I know -- but it's so worth it) and bake another 5-10 minutes until crispy on the bottom.
