Description
This recipe for crispy potato fingers delivers a perfect balance of crunch and flavor. Thinly sliced russet potatoes are seasoned with a blend of spices including smoked paprika, dried garlic, and cayenne for a mild kick, then baked until golden and crispy. Garnished with fresh parsley, these potato fingers make an irresistible snack or side dish that’s easy to prepare and sure to please.
Ingredients
Scale
Potatoes
- 2 large russet potatoes (approximately 1.5 pounds)
Seasoning & Oil
- 2 tablespoons extra virgin olive oil
- 1 teaspoon dried garlic
- 1 teaspoon smoked paprika
- 1 teaspoon dried onion
- 1 teaspoon sea salt
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon cayenne pepper (optional, for a spicy kick)
Garnish
- Chopped fresh parsley (for garnish)
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) and prepare a baking sheet by lining it with parchment paper to prevent sticking and promote easy cleanup.
- Prepare Potatoes: Thoroughly wash and peel the russet potatoes, then slice them into slender strips about ¼ inch thick to ensure even baking and crispiness.
- Season Potatoes: In a mixing bowl, toss the potato strips with extra virgin olive oil, dried garlic, smoked paprika, dried onion, sea salt, black pepper, and optional cayenne pepper until each piece is evenly coated with the flavorful seasoning.
- Arrange on Baking Sheet: Spread the seasoned potato strips in a single layer on the lined baking sheet, making sure they are spaced apart to allow hot air circulation for optimal crisping.
- Bake: Place the baking sheet in the preheated oven and bake for 25-30 minutes. Turn the potatoes halfway through cooking to ensure even browning and a perfect crunchy texture.
- Cool and Garnish: Once golden and crispy, remove the potato fingers from the oven, let them cool slightly, then sprinkle with chopped fresh parsley before serving for a fresh burst of color and flavor.
Notes
- For extra crispiness, soak sliced potatoes in cold water for 30 minutes before baking to remove excess starch, then dry thoroughly.
- Adjust cayenne pepper to control heat level or omit for a milder taste.
- Use parchment paper or a silicone baking mat to prevent sticking and make cleanup easier.
- Serve with ketchup, aioli, or your favorite dipping sauces for added flavor.
- Russet potatoes work best due to their high starch content which yields a crisp finish.
