Description
These potato fingers are the ultimate crunchy snack made from thinly sliced russet potatoes seasoned with aromatic spices and baked to golden perfection. This easy recipe yields crispy, flavorful potato sticks that are perfect as a side dish or a tasty appetizer, garnished with fresh parsley.
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 and Prepare Baking Sheet: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Prepare the Potatoes: Thoroughly wash and peel the russet potatoes. Slice them into slender strips, around ¼ inch thick, to create uniform potato fingers that cook evenly.
- Season the Potatoes: In a mixing bowl, combine the potato strips with extra virgin olive oil, dried garlic, smoked paprika, dried onion, sea salt, freshly ground black pepper, and cayenne pepper if using. Toss well until every strip is coated evenly with the flavorful seasoning blend.
- Arrange on Baking Sheet: Spread the seasoned potato fingers in a single layer on the prepared baking sheet. Make sure to space them out adequately to allow the heat to circulate and achieve optimal crispiness.
- Bake to Crispiness: Place the baking sheet in the preheated oven and bake for 25-30 minutes. About halfway through the cooking time, use a spatula to turn the potato sticks to ensure they brown and crisp evenly on all sides.
- Cool and Garnish: Once golden brown and crispy, remove the potato fingers from the oven and let them cool for a few minutes. Finally, sprinkle chopped fresh parsley over the top for a burst of color and fresh flavor before serving.
Notes
- Cut the potato fingers evenly for uniform baking and crispiness.
- For extra crispiness, soak sliced potatoes in cold water for 30 minutes before drying and seasoning to remove excess starch.
- Adjust cayenne pepper to your preferred spice level or omit if you want a milder flavor.
- Use parchment paper or a silicone baking mat to prevent sticking and ease cleanup.
- Store leftovers in an airtight container and reheat in the oven to maintain crispiness.
