Ingredients:
\n6 large russet potatoes
\n2 tablespoons olive oil
\n1 teaspoon garlic powder
\n1 teaspoon paprika
\nSalt to taste<\/p>\n
SEE NEXT TOO PAGE<\/strong><\/p>\n Optional: freshly ground black pepper, chopped parsley for garnish Ingredients: 6 large russet potatoes 2 tablespoons olive oil 1 teaspoon garlic powder 1 teaspoon paprika Salt to taste SEE…<\/p>\n","protected":false},"author":1,"featured_media":32,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-31","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"_links":{"self":[{"href":"https:\/\/sikag.com\/index.php?rest_route=\/wp\/v2\/posts\/31","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/sikag.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sikag.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sikag.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/sikag.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=31"}],"version-history":[{"count":0,"href":"https:\/\/sikag.com\/index.php?rest_route=\/wp\/v2\/posts\/31\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/sikag.com\/index.php?rest_route=\/wp\/v2\/media\/32"}],"wp:attachment":[{"href":"https:\/\/sikag.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=31"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sikag.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=31"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sikag.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=31"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\nInstructions:
\nPreheat your oven to 425\u00b0F (220\u00b0C).
\nWash and peel the potatoes. Cut them into even-sized sticks or wedges.
\nPlace the potato sticks in a large bowl of cold water and let them soak for about 30 minutes. This helps remove excess starch, resulting in crispier fries.
\nDrain the potatoes and pat them dry thoroughly with paper towels.
\nIn a bowl, toss the dried potato sticks with olive oil, garlic powder, paprika, and salt until evenly coated.
\nArrange the potato sticks in a single layer on a baking sheet lined with parchment paper, ensuring they are not overcrowded.
\nBake in the preheated oven for 25-30 minutes, flipping halfway through, until the fries are golden brown and crispy.
\nOnce done, remove from the oven and sprinkle with additional salt and pepper if desired. Garnish with chopped parsley for a fresh touch.
\nServe hot and enjoy the irresistible crunch of homemade crispy fries!<\/p>\n","protected":false},"excerpt":{"rendered":"