Of course, also for the preparation variant from the oven, the taste depends decisively on the selected potato variety. I really love the varieties Allians and Annabelle. Both firm and therefore well suited for the baked potato crispy French fries variant.
800 g potatoes – peeled
4 tablespoons olive oil
2 teaspoons mild paprika powder
1 tsp salt
Preheat the oven to 200 degrees.
Meanwhile peel the potatoes and cut into the desired shape.
This time I opted for the peeled and quartered shape, ie the wedges variant.
Put the potatoes in a bowl and mix with the olive oil, paprika and salt.
Then place the potatoes on a sheet of baking paper. Please make sure that they are all individually and not over each other. Then you should bake about 30 minutes on the middle rail in the oven or until they are slightly browned and through – fork test or trial test ;-).
Depending on the cut variant, the baking time also changes, so do not completely lose sight of it.
You can also add 1-2 teaspoons of fresh, hardened rosemary under the potatoes.