3 large, skin-on russet potatoes
(about 1 3/4 pounds total)
2 tablespoons olive oil
1 tablespoon smoked Spanish paprika (pimenton)
1/4 to 1/2 teaspoon salt, plus more as needed
1 tablespoon minced fresh rosemary
Position oven racks in the upper and lower thirds of the oven; preheat the oven to 450 degrees. Use cooking oil spray to grease two rimmed baking sheets.
Cut the potatoes into 1/4-inch-thick matchsticks, transferring them to a large mixing bowl as you work. Add the oil, smoked paprika and salt (to taste), tossing to coat evenly. Divide between the baking sheets, spreading them in a single layer; roast (on the upper and lower racks) for 10 minutes, then scatter the rosemary evenly over the potatoes (do not stir) and rotate the sheets top to bottom and front to back. Roast for 15 minutes or until the potatoes are golden and crisped.
Taste, and season lightly with a bit more salt, if desired. Serve hot.
Makes 4 servings
Per serving: Calories 220; Total Fat 7g (Sat Fat 1g); Cholesterol 0mg; Sodium 160mg; Total Carbohydrates 37g; Dietary Fiber 3g; Protein 4g
Photo Credit: Deb Lindsey www.deblindsey.com
Copyright Ellie Krieger 2016 All rights reserved