You won't miss the original version with these golden brown delights!
-4 large russet potatoes sliced into thin fry shape (about 1/2” thickness)
-2 tbsp extra virgin olive oil
-1 tbsp flaky sea salt
-1 tsp group pepper
-1 tsp garlic powder
-Preheat oven to 425 (roast setting if your oven has it)
-Mix sliced potatoes, olive oil and seasoning until well coated
-place a rack on a baking sheet. (If you don’t have a rack line with foil or parchment paper, but you must flip halfway through)
-Arrange potatoes in a single layer, do not crowd! If needed make these on 2 baking sheets. You will want them spread out to get crispy
-Roast for 45 minutes. Check after 35 minutes to make sure they aren’t getting too dark, if so turn oven down to 400 degrees
-They should be crispy! Top with extra salt if desired
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