Recipe courtesy of Chuck Hughes
Total:
1 hr
Prep:
20 min
Cook:
40 min
Yield:
4 servings
Level:
Easy
Total:
1 hr
Prep:
20 min
Cook:
40 min
Yield:
4 servings
Level:
Easy
Total:
1 hr
Prep:
20 min
Cook:
40 min
Yield:
4 servings
Level:
Easy

Ingredients

  • 4 large russet potatoes, scrubbed, but not peeled
  • 3 to 4 tablespoons olive oil
  • Pinch sea salt
  • Freshly ground black pepper
  • Dash smoked paprika
  • Dash steak spice seasoning

Directions

Watch how to make this recipe.

Heat oven to 425 degrees F. 

Cut the potatoes into nice 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 the excess starch. 

Drain the potatoes and pat dry on paper towel. 

Arrange in a single layer on a baking sheet. Drizzle with oil, sprinkle with salt, pepper, and paprika. 

Bake until tender and golden crispy outside, about 40 minutes. When out of the oven, hit them with some dashes of steak spice.

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