Simple, crispy russet potatoes made with just olive oil and salt. Perfect as a side or snack.
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Calories: 150kcal
Equipment
- Skillet
- Mandoline or sharp knife
- Paper towels
Ingredients
- 4 russet potatoes, thinly sliced
- 2 tablespoons olive oil
- to taste salt
Instructions
- Wash and thinly slice the russet potatoes. Pat dry with paper towels.
- Toss potato slices with olive oil and salt until evenly coated.
- Heat a large skillet over medium heat. Add potatoes in a single layer and cook until golden and crispy, flipping occasionally, about 15–20 minutes.
- Remove from heat and serve hot.
Notes
Pat potatoes dry before cooking for maximum crispiness. Avoid overcrowding the pan.
Nutrition
Calories: 150kcal | Carbohydrates: 30g | Protein: 3g | Fat: 4g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Sodium: 200mg | Potassium: 900mg | Fiber: 3g | Sugar: 1g | Vitamin C: 20mg | Calcium: 20mg | Iron: 1mg