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Recipe adapted from a recipe by Chuck Hughes


  • 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)


Heat oven to 425 degrees

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.

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.

When out of the oven, immediately hit them with a dash more salt and pepper or steak spice seasoning.

Posted by:il Fustino

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