Ingredients
Scale
- 4 large Russet potatoes
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon paprika
- Optional: Dipping sauces of your choice (ketchup, mustard, BBQ sauce)
Instructions
- Wash and peel the potatoes. Cut them into 1/2-inch thick slices, then cut into fry shapes resembling the Flux Capacitor.
- In a large bowl, toss potato strips with olive oil, salt, pepper, garlic powder, and paprika until well coated.
- Preheat the oven to 400°F (200°C). Spread the seasoned strips in a single layer on a baking sheet, lined with parchment if desired.
- Bake for 20-25 minutes, flipping halfway through until fries are golden brown and crispy.
Notes
- For extra crispy fries, soak the cut potatoes in cold water for 30 minutes before seasoning.
- Ensure fries are not overcrowded on the baking sheet for even crisping.
- Add spices like onion powder or cayenne pepper for extra flavor.
- Serve hot and fresh out of the oven for the best taste.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving (about 1 cup)
- Calories: 220 Kcal
- Sugar: 1g
- Sodium: 300mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
