Recipe: Spicy Roasted Potatoes

El Profesor is a meat-and-potatoes kind of guy.

He loves potatoes in all forms, but is trying to eat healthfully and looks for ways to reduce his consumption of the french fried variety.

This recipe offers the crunch and flavor of classic french fries, but at a substantial reduction in fat and calories.

Spicy Roasted Potatoes


3 large organic russet potatoes
assorted spices (I use salt, pepper and smoked paprika)
1 1/2 Tbsp. extra virgin olive oil


Preheat your oven to 400 degrees.

Line a baking sheet with aluminum foil, and pour the olive oil in to the bottom of the pan.

While the oven is heating up, wash and peel potatoes.  Cut in half width-wise and then in half, lengthwise.  Take each potato quarter and cut lengthwise in to strips (about 4-5 strips each).  Once all potatoes have been cut in to strips, toss in to lined baking sheet.

Season generously with your chosen assortment of spices, and mix potatoes around the baking sheet with your hands to ensure that they are equally coated with spices and olive oil.  Spread potatoes out evenly on the baking sheet.

Cook for one hour.

Due to the low amount of oil used in this recipe, potatoes will be difficult to stir in the pan during the cooking process.  Not to worry, they still crisp up on all sides.  Potatoes will likely be stuck to the aluminum foil after cooking is complete, so wait several minutes for the pan to begin to cool and then carefully remove the aluminum foil from the baking sheet and peel potato wedges from the foil.  I recommend using oven mitts and a spatula.

Serves 2.

Serve with ketchup and other dips.

These make an excellent side for fish or chicken, but they are a delicious vegetarian snack on their own or dipped in hummus and served with other veggies.


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