2 6-oz white potatoes, cut in half lengthwise and each half cut into 6 wedges (NOTE: Wedges should be 1/2-inch wide at thickest part.)
1 1/2 tsp smoked paprika
1 tsp chile powder
Olive oil cooking spray
1 tbsp olive oil
1/4 tsp sea salt, or to taste
Preheat oven to 400
°F. Line a large, rimmed baking sheet with nonstick foil and mist foil with cooking spray. To a large bowl, add potatoes. Drizzle with oil and toss to coat. Sprinkle potatoes with paprika, chile and salt, tossing to coat evenly.
Spread wedges in a single layer on sheet. Bake for 30 minutes, turning halfway, until cooked through and golden.
Russet potatoes have a dry, starchy flesh that becomes wonderfully fluffy when baked, making them the ideal candidate for these richly spiced twice-baked potatoes. Serrano chiles can be quite hot, so reduce the amount used (or substitute with milder jalapeño) if you prefer this dish to be milder.
Whether you like your fries piping hot or cooled to room temperature, the taste and texture of our Parmesan fries won’t disappoint. But be sure to use Yukon gold or red potatoes for a moist end result. Avoid using the Russet spuds you may have on hand, as they have a drier, starchier texture.
Thanks to the extra hit of fiber, sweet potato fries are a filling stand-in for white spuds. With just a light coating of olive oil, baking the potatoes adds a crispy, crunchy texture that garners Clean Eating approval while you indulge your craving.