Crispy Potato Strips with Garlic
Votes: 1
Time: 35 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 357, total fat 14 G., saturated fats 2 G., proteins 6 G., carbohydrates 55 G., fiber 4 G., cholesterol 0 mg, sodium 708 mg, sugar 4 G.
Calories 357, total fat 14 G., saturated fats 2 G., proteins 6 G., carbohydrates 55 G., fiber 4 G., cholesterol 0 mg, sodium 708 mg, sugar 4 G.
These oven-baked potato strips are crispy and delicious, like chips, but without the extra oil. The combination of fresh garlic and paprika adds a delicious spicy flavor and aroma. Serve them as a snack with ketchup for dipping.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 3 large potatoes
- 1/4 cup olive oil
- 3 cloves garlic, peeled and crushed
- 2 tsp paprika
- Ketchup for serving
We recommend
Cooking the dish according to the recipe:
- Preheat the oven to 190°C. Place two baking sheets in the oven to preheat, which will prevent the potatoes from sticking.
- Wash the potatoes thoroughly. Using a sharp knife or a mandoline, slice the potatoes lengthwise into 0.5 cm thick strips. Place them in a large bowl or saucepan with water and rinse to remove excess starch. Drain thoroughly and pat dry.
- In a large bowl, combine the olive oil, minced garlic, and a little salt and pepper. Add the potatoes and toss to coat evenly. Remove the hot baking sheets from the oven and arrange the potatoes in an even layer. Lightly sprinkle the potatoes with paprika, then return the baking sheets to the oven and bake until golden and crisp, 20–25 minutes, rotating halfway through. Use a spatula to remove the potatoes from the baking sheet. Season with salt and serve with ketchup.
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