Is there anything more satisfying than a warm, crunchy potato? We enjoy them all ways at our place -- baked, pan fried, mashed. For breakfast, lunch, and dinner. But when we discovered this recipe, we forgot all other potato dishes. This recipe is so easy and delicious, it's what we serve up anytime we've got a hankering for spuds.
Makes 4 servings.
Ingredients
- 4 small baking potatoes
- 2 Tbsp. olive oil
- 1 tsp. fine sea salt
- 1/2 tsp. freshly ground black pepper
- 1 tsp. ground Hungarian paprika
Instructions
- Preheat oven to 425°F. Scrub potatoes and pat dry. Slice each potato in half lengthwise, then cut into smaller wedges until your slices are not too fat and not too long.
- Place potato wedges into a large mixing bowl. Add oil and spices and stir until all is well-coated. Spoon the potatoes onto a cookie sheet or into a roasting pan. Bake for 20 minutes, stirring once halfway through.
- Test if your potatoes are done. They should be crisp on the outside and tender when stuck with a fork. Serve warm.
