Ingredients
Scale
- 4 large Russet potatoes
- 1 tablespoon olive oil
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper (optional)
- Salt and black pepper to taste
- Fresh parsley for garnish
- Dip of choice: aioli or ketchup (optional)
Instructions
- Preheat oven to 425°F (220°C).
- Wash potatoes and trim ends. Use a mandoline or tornado cutter to shave potatoes into spirals around a stick, keeping the core intact.
- Lightly brush with olive oil and season with paprika, garlic powder, onion powder, cayenne, salt, and pepper.
- Place on a parchment-lined baking sheet and bake 25-30 minutes, turning once, until edges are crispy and centers are tender.
- Garnish with parsley and serve with your preferred dip.
Notes
- For extra crispiness, pat the potatoes dry before oiling and bake on a wire rack over the sheet.
- Cut in advance and refrigerate; bake when ready for a quick, weeknight snack.
- Try parmesan dust halfway through baking for a cheesy variant.
- Prep Time: 15 mins
- Cook Time: 25-30 mins
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 240 Kcal
- Sugar: 3 g
- Sodium: 330 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 0 mg
