Author: Chuck Hughes
4 large, russet potatoes – scrubbed but not peeled
4 tablespoons, il Fustino Arbequina EVOO
pinch, sea salt
freshly ground pepper
dash, smoked paprika
dash, steak spice seasoning (optional)
- Heat oven to 425 degrees
- Cut the potatoes into nick thick “handcut fry slices” put in a large bowl and cover with cold water. You can do this in advance if you want – for up to 24 hours. It helps to remove excess starch.
- Drain the potatoes and pat dry on paper towel. Arrange in a single layer on a baking sheet. Drizzle with EVOO, sprinkle with salt, pepper and paprika. Bake until tender and golden crispy outside. about 40 minutes.
- When out of the oven, immediately hit them with a dash more salt and pepper or steak spice seasoning.