ABOUT THE RECIPE:
These oven-baked delights are so crispy you will not believe they are actually roasted without oil! Bonus: Baked Steak Fries are a great use for leftover baked spuds.
Makes 3 to 4 servings
4 large russet or white potatoes, baked and chilled (see note)
1 scant tablespoon chili powder
1 teaspoon garlic powder
½ teaspoon salt, plus more as needed
Preheat the oven to 400 degrees F. Line a large, rimmed baking sheet with unbleached parchment paper. Cut each potato into 10 to 12 thick wedges. Arrange the potato wedges in an even layer on the prepared sheet. Sprinkle with the chili powder, garlic powder and salt. Bake for 30 to 40 minutes or until very crispy and golden. Let cool 5 minutes, and season with more salt, to taste. Serve with catsup on the side.
Chef’s Note: Potatoes may be baked up to 48 hours prior to preparing this recipe. To bake the potatoes, preheat the oven to 400 degrees F. Carve an X on the top of each potato to allow steam to escape during baking. Place the potatoes directly on the center rack of the oven, cut side up. Bake for about 1 hour or until crispy on the outside and slightly soft when squeezed. Using potholders, remove the potatoes from the oven and put them on a large plate or wire rack. Cool slightly, wrap tightly and store in refrigerator until use.