| Level: | Easy |
| Total: | 35 min |
| Prep: | 10 min |
| Cook: | 25 min |
| Yield: | 4 servings |
Ingredients
- 3 large Russet potatoes
- 1/4 cup olive oil
- 3 cloves garlic, peeled and minced
- 2 teaspoons paprika
- Kosher salt and freshly cracked black pepper
- Ketchup, for serving
Instructions
- Preheat the oven to 375 degrees F. Place two roasting sheet trays in the oven to heat up (hot trays help keep the potatoes from sticking).
- Wash and lightly scrub the potatoes to remove any dirt or tough skin. Using a sharp knife or a mandolin, slice the potatoes lengthwise into 1/4-inch planks. Place in a large bowl or pot of water and rinse to remove excess starch. Drain well and pat dry.
- In a large bowl, combine the olive oil, minced garlic and some salt and pepper. Add the potato planks and toss to coat everything evenly. Remove the hot trays from the oven and set out the planks on the trays in a single even layer. Lightly sprinkle the paprika on the potatoes then place the trays back in the oven and roast until golden and crispy, 20 to 25 minutes, flipping halfway. When done, use a fish spatula to remove from the trays. Season with salt and serve with ketchup.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 357 |
| Total Fat | 14 g |
| Saturated Fat | 2 g |
| Carbohydrates | 55 g |
| Dietary Fiber | 4 g |
| Sugar | 4 g |
| Protein | 6 g |
| Cholesterol | 0 mg |
| Sodium | 708 mg |
| Serving Size | 1 of 4 servings |
| Calories | 357 |
| Total Fat | 14 g |
| Saturated Fat | 2 g |
| Carbohydrates | 55 g |
| Dietary Fiber | 4 g |
| Sugar | 4 g |
| Protein | 6 g |
| Cholesterol | 0 mg |
| Sodium | 708 mg |
Reviews
WONDER FULL GREAT RECIPE WILL MAKE OVER AND OVER.ASCROGGINS
This is a wonderful recipe we enjoyed very much have had twice now
i like them just a little thinner so they become crispier
i like them just a little thinner so they become crispier
I tried this recipe with Yams and they were very good. After reading reviews, I baked the planks at 425 and did not add any garlic because I was afraid it would burn and bitter. I tossed some cayenne in too for the heat.
I tried the recipe, and they took way longer to cook. I made another batch at 425 and they worked out much better. Great flavor!
These are awesome. In the summer, we parboil the potatoes and grill them till they’re brown on both sides.
We like the tips for crispy baked tater chips, but I think the temperature was a bit too low. We will try again at maybe 425. Also- go easy on oil, it makes just a bath for potatoes.