I’ve never made these for anyone who hasn’t gone gaga. Even Bruce, for whom French fries are a necessary food group, loves these more than life itself (poor me!). And, if that’s not enough of a recommendation, note that these are about as low-cal as potatoes can get. Warning: I usually tell people who ask for the recipe, “You can’t use too much salt.” But, my friend Kim did.
(Note: I always make these with my Chicken-Sausage Bake, and just put the cookie sheet in the same oven on a lower rack, for the same amount of time. These are very flexible taters.)
(Second note: You could, of course, sprinkle with your favorite seasoning–say, rosemary or Parmesan–but I never do. Love ’em as is.)
(Third note: In case you missed this in Tip of the Week….Renee suggests using DUCK FAT instead of olive oil—duck fat, she notes, is closer to olive oil than butter in its fat profile. And, be sure NOT to use a nonstick roasting pan if you want that lovely brown crispy exterior. Let there be duck-fat potatoes!)
1 potato per person, I use Idaho baking potatoes
Lots of kosher salt (must be kosher…nice big pieces of salt)
Small amount of olive oil
Very important: Wash potatoes in the a.m., or as many hours before dinner as you can–the drier they are…the crispier they’ll become. Right before you’re going to cook ’em, cut into big-bite size pieces with maximum skin surface on each. Put on a cookie sheet in one layer and LIGHTLY sprinkle with olive oil, GENEROUSLY sprinkle with kosher salt and toss. Bake about one hour at 400 to 425 degrees.