Do you remember those super crisp potato sticks in a can or pouch? The things you maybe grew up loving. The potato snack of the 80s lunch boxes. Lunch and recess were my favorites back then. They probably still would be up at the top. I’d much rather be hanging out with my friends, having fun and eating food than sitting in a classroom.
So those potato memories… They needed a kick in the pants. These are a more grown up version with a spicy kick. The spicy kick can be completely omitted if you’re not a fan of spice. And truly these can be called ‘done’ at a variety of cooking times. It just depends on what crispness you’re shooting for.
But consider yourself warned that these can go from soft to crisp in a hurry!
Shoestring potatoes seasoned with sea salt, parsley and a dash of cayenne for a spicy kick. Finish off with a generous sprinkle of freshly grated parmesan cheese.
Yield: Serves 12
1 large russet potato
2 tbsp olive oil
1/2 tsp dried parsley
1/4 tsp fine sea salt
1/8 tsp cayenne pepper
Preheat oven to 400 degrees.
Scrub potato clean. Slice into thin pieces. Stack and slice into strips. (Pen for size reference).
Add to a medium bowl. Drizzle with olive oil, parsley, sea salt and optional cayenne. Toss by hand to coat well.
Transfer to a parchment line baking sheet.
For soft potatoes cook for 10-12 minutes. Crisp potatoes 15-20 minutes. Toss potatoes with a spatula at the 10 minute mark. Check every 5 minutes after to remove any crisp pieces and allowing the rest to continue cooking to desired doneness.
Transfer to a plate and immediately sprinkle with freshly grated Parmesan cheese.
Baked by Rachel original