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Cooking Time45 min


  • 1 1/2 pound potatoes, peeled and cut into julienne
  • 1 tablespoon corn oil
  • 1/2 teaspoon salt


  1. Preheat oven to 400 degrees F.
  2. Blanch the potatoes in boiling water for 5 minutes.
  3. Drain and leave slices to cool for 5 minutes.
  4. Put in a bag, add the oil and shake gently until the potato slices are coated.
  5. Place the potato slices in a single layer on a lightly oiled baking sheet.
  6. Sprinkle on the salt and cook at 400 degrees F for 30 minutes (for thin cut) to 40 minutes (thick cut).

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I make these often as a side to or a snack. I don't blanch the potatoes but simply coat in a bit of olive oil.. I like to add garlic powder, dried or fresh rosemary and a bit of paprika and pepper. Everyone seems too love this dish.

I have made these for years, though I don't peel the potatoes,I leave the skin on. I don't pare boil I nuke the potatoes for 2 to 3 mins., let them cool slice to what i want, round or long sizes. I also add different spices to them, so oil, just a spritz of oil, then us parchment paper and bake. Parchment paper is so much better at crisping things in the oven, nothing sticks to it like foil.

I meant to write NO oil, just a spritz of oil.

Shaking the potato slices in a bag of oil would be too much oil for me, I think. I have my oil in a spritzing bottle. I spritzed the oil on to the potato, after placing on pan, that was also spritzed with oil, then sprinkled with Sea Salt. Cooked as directed. It came out great!


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