Crispy Potato Squares

by

Main Ingredients

  • 4 large russet potatoes (about 2 pounds)
  • 2 tablespoons olive oil (or vegetable oil)
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1 tablespoon fresh parsley (optional, for garnish)

Optional Additions

  • ½ teaspoon cayenne pepper (for heat)
  • 1 tablespoon grated Parmesan cheese
  • Fresh thyme or rosemary
  • A squeeze of lemon juice

Tips for Success

  • Use starchy potatoes: Russets crisp up best due to their high starch content.
  • Soak the potatoes: Soak cut pieces in water for 20–30 minutes to remove excess starch.
  • Dry thoroughly: Moisture prevents crisping, so pat them completely dry.
  • Avoid overcrowding: Give potatoes space to cook evenly and crisp properly.
  • Cut evenly: Uniform sizes ensure consistent cooking.
  • Control temperature: Preheat the oven fully or maintain steady oil heat when frying.

Instructions

Pages: 1 2 3 4

Leave a Comment