Crispy Sliced Potatoes with Seasoned Olive Oil (Print version)
Thinly sliced russet potatoes brushed with seasoned olive oil and baked until golden, crisp at the edges, and tender inside.
# Ingredients:
For the potatoes
01 -
4 medium russet potatoes, about 2 lb (900 g), scrubbed and dried
02 -
3 tablespoons (45 ml) extra virgin olive oil
03 -
1 teaspoon smoked paprika
04 -
3/4 teaspoon fine salt, plus more to finish
05 -
1/2 teaspoon garlic powder
06 -
1/2 teaspoon onion powder
07 -
1/4 teaspoon black pepper
08 -
1/8 teaspoon cayenne pepper, optional
09 -
2 tablespoons chopped fresh parsley
# Instructions:
01 -
Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
02 -
Place one potato between two chopsticks or wooden spoon handles. Slice crosswise into thin cuts about 1/8 inch apart, stopping before the knife reaches the bottom. Repeat with the remaining potatoes.
03 -
In a small bowl, stir together the olive oil, smoked paprika, salt, garlic powder, onion powder, black pepper, and cayenne until evenly blended.
04 -
Set the potatoes on the baking sheet. Brush the seasoned oil over the tops and sides, gently opening the cuts so some oil gets between the slices.
05 -
Bake for 35 minutes. Brush with any remaining seasoned oil, then bake 10-15 minutes longer until the edges are crisp and the centers are tender when pierced with a knife.
06 -
Sprinkle with parsley and a small pinch of salt. Rest for 3 minutes before serving so the crisp edges set.
# Good to know:
01 -
Best served hot from the oven.
02 -
Use similar-size potatoes so they finish cooking at the same time.
03 -
For extra browning, move the tray to the upper rack during the last 5 minutes.