Crispy Potato Sticks

Crispy Potato Sticks
Roasting thin strips of potatoes in a hot oven creates a crisp and flavorful fry. You can also serve them classic style, with sea salt.

1 Russet or Idaho baking potato per person
Light olive oil or safflower oil
Seasoning, or chili powder, if desired

To serve:
Sea salt
Roasted Tomato Salsa

Preheat the oven to 425 degrees F. Line a baking sheet (or two) with parchment or foil.

Scrub and rinse the potatoes; dry them off and quarter them; halve again and slice into long thin matchsticks. Toss the potato sticks into a bowl. Drizzle with just enough light olive oil to coat; toss well. Spread the potato sticks on the baking sheet(s) in a single layer. Place in the upper third of the oven and bake for ten minutes. Using a thin flexible spatula, turn the sticks over and return them to the oven for another ten minutes or so until the potatoes are golden and sizzling on the outside, yet still tender in the center. Drain the potato sticks briefly on a paper towel; sprinkle with seasoning and sea salt.

Serve immediately with a side of homemade salsa, your favorite Ranch-style dip recipe.