Ingredients:
- 10-12 small potatoes, not baby potatoes
- 1-2 tbs avocado oil, any heat resistant oil will do
- 1/2 tsp garlic powder
- 1/2 tsp dried parsley
- 1/4 tsp smoked paprika
- 1/2 tsp salt
How to make it:
- Preheat oven to 400
- Peel, wash and dry potatoes
- Place potatoes on a cutting board and place a wooden spoon behind the potato, this will prevent you from cutting all the way through the potatoes.
- Slice into the potatoes, 1/4 to 1/8 inches apart.
- Place the potatoes on a parchment lined cookie sheet
- In a very small bowl add everything except the potatoes.
- Brush this mixture on the potatoes and place the sheet in the oven.
- Cook for one hour, or more depending on the size of the potatoes.
- Brush more of the liquid mixture on the potatoes halfway through.
- Note: While they look very crunchy they didn’t retain the crunch after I took them out of the oven.