This recipe has been a household favourite since Janik and I first met. In fact, before the kids were born this was one of our “go to” recipes when we hosted brunch to celebrate Mother’s Day and special holidays.
The ingredients are staples in your pantry, the prep is simple, and the flavour will entice you to ditch the store-bought variety. If homestyle is already in your wheelhouse, I hope it inspires you to try different seasoning combinations.
Ingredients (Customize the quantity of each ingredient to your liking)
Nugget potatoes (white, red-skinned or yellow-fleshed variety)
Olive oil (and/or avocado oil. I prefer to use half and half)
Himalayan pink salt
Fun fact: Smoked paprika is a Spanish cousin to the more widely used sweet Hungarian paprika. It’s made from pimiento peppers that have been dried and smoked over an oak fire, then ground into a fine powder.
1/Preheat oven to 425C
2/Line baking sheet with parchment paper
Step 1/Wash your potatoes in cold water and remove any dampness with a cloth or paper towel. No need to remove the skin.
Step 2/Cut potatoes in half, and then transfer to your prepared baking sheet.
Step 3/Drizzle oil (generously) on the potatoes, followed by salt and pepper. Finally, sprinkle the smoked paprika.
Step 4/Bake in the oven for about 45 mins to 1 hour, flipping the potatoes occasionally. I recommend adding a bit of salt each time you remove from the oven. Remove once the fries are dark golden-brown in colour.
Note: We like them extra crispy; in this case you’ll need to bake closer to the 1 hour timeframe.