Prep Time: 20 minutes
Cooking Time: 45 minutes
I use all organic ingredients for flavor as well as for health.
2 very large Idaho russet baking (or 4 small to medium ones), washed, peeled and cut into small bite-size cubes.
1 small onion, sliced into small strips.
1 Tbsp. avocado oil or grape-seed oil (non-GMO)
1 tsp. paprika
1/4 tsp. Redmond Sea Salt (or to taste)
fresh ground pepper to taste
Preheat oven to 375 F. Line a large baking sheet with parchment paper.
Place diced potatoes in a large sauce pan or skillet. Rinse and drain, then add filtered water to cover. Bring to a boil, cook about 5 minutes, they will not be quite tender. Drain very well.
1. In a large bowl combine potatoes, oil, onions, paprika, salt, and pepper. Toss to coat well. Spread out in a single layer on the baking sheet.
2. Bake until golden and crispy about 45 minutes. For more even crisping flip the potatoes halfway through the baking process.
They can be served with Sun-dried Tomato Catsup, Pete’s BBQ sauce or just plain.
These are so yummy. Enjoy!