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  • 4servings
  • 40minutes
  • 220calories

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Nutrition Info . . .

NutrientsLipids, Cellulose
MineralsNatrium, Cobalt

Ingredients Jump to Instructions ↓

  1. 4 medium (8-ounce) baking (russet) potatoes

  2. 1 tablespoon(s) olive oil

  3. 3/4 teaspoon(s) kosher salt

  4. 1/4 teaspoon(s) coarsely ground black pepper

Instructions Jump to Ingredients ↑

  1. Preheat oven to 450 degrees F. Scrub potatoes well; pat dry with paper towels.

  2. With knife, cut potatoes lengthwise into 1/2-inch-thick slices, then cut slices lengthwise into 1/2-inch-wide sticks.

  3. Evenly spray two 15 1/2" by 10 1/2" jelly-roll pans with nonstick cooking spray. In one pan, carefully toss all potato sticks with olive oil, 3/4 teaspoon kosher salt, and 1/4 teaspoon coarsely ground black pepper. Transfer half of potatoes to second jelly-roll pan.

  4. Bake potatoes on two oven racks 30 to 35 minutes or until browned and crispy, rotating pans between upper and lower racks and stirring potatoes once halfway through cooking.

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