Ingredients
3 large baking potatoes
14 cup extra light olive oil
morton's hot salt (optional) or ground cayenne pepper (optional) or salt (optional)
14 cup flour
Method
Sources
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Recipe1M+
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Controlled pour dispenser — drizzle olive oil without glugging
Fine oil mist for grilling, baking, salad — control without aerosol
Small fiery dried chili — salsa, chili oil, arbol-based hot sauces
Small hot dried chili — salsa, chili oil, toasting, stir-fries
Light brown sugar — chocolate chip cookies, brown butter, sauces
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Controlled pour dispenser — drizzle olive oil without glugging
Fine oil mist for grilling, baking, salad — control without aerosol
Small fiery dried chili — salsa, chili oil, arbol-based hot sauces
Small hot dried chili — salsa, chili oil, toasting, stir-fries
Light brown sugar — chocolate chip cookies, brown butter, sauces
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peel potatoes and place in cold water for at least 1 hour. slice potatoes into spears. place on a heavy duty cookie sheet, poor olive oil over potatoes and toss. in a pie pan combine remaining ingredients (except hot salt) press each potato wedge in flour mixture. place back on cookie sheet (balance on skin part if possible) sprinkle with hot salt now if desired. bake in a 400 degree oven for approx 45 minutes, or golden brown. use spatula to remove from pan and serve with ranch dressing and ketchup/salsa.