Author: Chuck Hughes

Serves: 4


4 large, russet potatoes – scrubbed but not peeled
4 tablespoons, il Fustino Arbequina EVOO
pinch, sea salt
freshly ground pepper
dash, smoked paprika
dash, steak spice seasoning (optional)


  1. Heat oven to 425 degrees
  2. Cut the potatoes into nick thick “handcut fry slices” put in a large bowl and cover with cold water. You can do this in advance if you want – for up to 24 hours. It helps to remove excess starch.
  3. Drain the potatoes and pat dry on paper towel. Arrange in a single layer on a baking sheet. Drizzle with EVOO, sprinkle with salt, pepper and paprika. Bake until tender and golden crispy outside. about 40 minutes.
  4. When out of the oven, immediately hit them with a dash more salt and pepper or steak spice seasoning.
Posted by:il Fustino

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s