A healthier and simpler alternative to homemade French fries or chips, and the perfect side when there’s a chicken or roast already in the oven.
| Level: | Easy |
| Total: | 40 min |
| Prep: | 5 min |
| Cook: | 35 min |
| Yield: | 4 servings |
Ingredients
- 1 1/4 pounds red-skinned potatoes
- 2 tablespoons olive oil
- 3/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- Place a rimmed baking sheet in the center rack of the oven and preheat the oven to 425 degrees F.
- Thinly slice the potatoes about 1/8-inch thick and toss with the oil, salt and pepper. Carefully spread the slices on the hot baking sheet in a single layer and roast until golden and crispy, turning with a metal spatula occasionally and spreading them out to cook evenly, 30 to 35 minutes.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 169 |
| Total Fat | 7 g |
| Saturated Fat | 1 g |
| Carbohydrates | 25 g |
| Dietary Fiber | 3 g |
| Sugar | 1 g |
| Protein | 3 g |
| Cholesterol | 0 mg |
| Sodium | 346 mg |
Reviews
High altitude reduce heat to 400° decrease time to 25-30mins cut potatoes bit thicker also add pinch paprika or dill optional
Easy and tasty side dish but reduce cooking time to 20 minutes or so. Otherwise, you end up with skinny hockey pucks.
Huh? After 20 minutes my kitchen looked like the fire dept should have been here
My mom used to make these and I still do make them. Usually I use melted bacon fat for added flavor and change them with different spices depending on what meat dish I’m serving. They are also great for snacking.
Love these using Mrs. Dash and avocado oil.
My mom has been making these since I can remember! They are so much easier than making fries, I have also soaked the slices to remove some of the starch.
I have made these for breakfast, too! We change-up the seasonings depending on what we are eating them with. Sometimes spicy with smoked paprika, sometimes savory with rosemary.
Deeelicous! I like to make oven brown’s but these are now my favorite…..
I enjoy these better than fries or chips!
I also have been making these, for awhile now. I season them with: paprika, garlic powder, sea salt, fresh ground black pepper and sometimes, onion powder. Leaving the skin on is also an added nutritional bonus.
You get the nice crispiness without all the calories, fat and sodium of regular french fries.
You get the nice crispiness without all the calories, fat and sodium of regular french fries.