Ingredients:

  • 1.5 lbs Russet potatoes, peeled
  • 2 tbsp Avocado oil
  • 1/2 tsp fine sea salt
  • 1/4 tsp freshly cracked black pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp smoked paprika

Instructions:

  1. Peel the Russet potatoes and grate them using the large holes of a box grater. Immediately submerge the shreds in a bowl of cold water. Swish them around until the water turns cloudy, then drain to remove excess starch.
  2. Transfer the rinsed potatoes to the center of a clean kitchen towel. Gather the corners and twist the towel with force to squeeze out every drop of moisture until the potato shreds feel dry and springy to the touch.
  3. Preheat your oven to 425°F (220°C). If using a baking sheet, place it in the oven while preheating to ensure a hot surface for searing.
  4. In a large bowl, toss the dried potato shreds with the avocado oil, sea salt, black pepper, garlic powder, onion powder, and smoked paprika until every strand is evenly coated.
  5. Spread the seasoned potatoes in a thin, even layer onto the hot baking sheet. Bake for 15-20 minutes, then flip carefully using a wide spatula. Bake for another 10-15 minutes until the exterior is golden-brown and shattering-crisp.