Don’t you just love crispy potatoes? You can get crispy potatoes without the deep frying, by roasting them in the oven. They’re not quite as crispy as fried, but darn close. Oven roasted potatoes are also a lot easier, less smelly in the house, and a whole lot healthier than fried. I’ve tried many recipes for oven-roasted potatoes, some of them incredibly complicated & time-consuming. I haven’t found them to be that much better than this simple, easy method. Certainly not better enough to warrant all that time & energy! Classic British chips, of course, don’t use Penzeys Black & Red. But I do love that little kick it gives, and I’m all about adapting cuisines to suit my own tastes!

Depending on the size of your potatoes, & your taste for pepper & salt, you’ll use different amounts of oil & seasoning. The amounts I’ve listed in the ingredients are estimates, for the purpose of calculating the nutrition information. Your mileage may vary. Printer-friendly version at the bottom of the page.

“Come on then, tightwad, chips are on me.” — Rose Tyler

Ingredients:

3 medium red-skinned potatoes

1½ tsp olive oil

¼ tsp kosher salt

⅛ tsp Penzeys Black & Red Spice

Preparation:

1.) Preheat oven to 400°F. Scrub the potatoes, then cut them lengthwise into ~½” – ¾” sticks. Rinse under cold water, & pat dry.

2.) Pile them in the center of a parchment or foil lined sheet pan (the one in the photo is a quarter-sheet pan, 9″ x 13″). Pour the olive oil on, then toss to evenly coat the potatoes.

3.) Arrange the potatoes in a single layer, not too crowded. Sprinkle evenly with the Black & Red and the salt, to taste. Pop it in the oven, and bake for 45 – 50 minutes, until chips are golden brown.