Ingredients:

  • 4 medium russet potatoes (about 2 pounds or 900 grams)
  • 3 tablespoons olive oil (45 ml)
  • 1 teaspoon salt (5 g)
  • ½ teaspoon black pepper (2 g)
  • ½ teaspoon garlic powder (2 g)
  • ½ teaspoon paprika (2 g, optional)
  • Fresh parsley, chopped (for garnish, optional)

Instructions:

  1. Wash and peel (if desired) the russet potatoes, then cut into evenly sized strips, about ½ inch thick.
  2. Place cut potatoes in a large mixing bowl and cover with cold water. Soak for at least 30 minutes to remove excess starch.
  3. Set the oven to 425°F (220°C).
  4. Drain and thoroughly pat the potato strips dry with a clean kitchen towel.
  5. In the bowl, combine the dried potato strips with olive oil, salt, pepper, garlic powder, and paprika. Toss until evenly coated.
  6. Spread the potatoes in a single layer on a baking sheet lined with parchment paper.
  7. Bake in the preheated oven for 25–30 minutes, flipping halfway until golden brown and crispy.
  8. Remove from the oven, garnish with chopped parsley if desired, and serve immediately.