Ingredients
Scale
- 2 large russet potatoes (about 1.5 pounds)
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon cayenne pepper (optional, for heat)
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Wash and peel the potatoes. Cut them into long, thin strips, about ¼ inch thick.
- In a large bowl, toss the potato strips with olive oil, garlic powder, paprika, onion powder, salt, black pepper, and cayenne pepper until evenly coated.
- Spread the potato strips in a single layer on the prepared baking sheet, making sure they are not overcrowded.
- Bake in the preheated oven for 25-30 minutes, flipping halfway through, until the potato fingers are golden brown and crispy.
- Remove from the oven and let cool for a few minutes. Garnish with chopped parsley before serving.
Notes
- For extra crispiness, soak the cut potato strips in cold water for 30 minutes before seasoning and baking.
- You can experiment with different seasonings, such as Italian herbs or chili powder, to customize the flavor.
- Serve with your favorite dipping sauce, like ketchup or ranch dressing, for added enjoyment.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 0g
- Sodium: salt content varies
- Fat: 7g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg