3-6red-skinned potatoesenough to fill 2 sheet pans, quantity may very based on the size of your potatoes
1tablespoonextra-virgin olive oil or melted coconut oil
2teaspoonsSMOKY spice blend
Preheat the oven to 375ºF. Line two rimmed baking sheets with parchment paper.
Toss the potato slices in the oil so that each slice is evenly coated. Divide the potato slices between the two pans and spread them out in a single layer. Sprinkle them evenly with the spice blend.
Bake for 15 minutes, then remove the pan from the oven and flip the potato slices. Bake for an additional 10 to 15 minutes, until the potatoes are golden brown and crispy. Serve warm.
These fries are best when served immediately, as they may become quite soggy when stored. However, you can store them in an airtight container in the refrigerator for up to 5 days and re-crisp them in a preheated low oven or toaster oven (about 250ºF) until warmed, about 5 minutes.FODMAP-free? Use a FODMAP-free spice blend or just use sea salt.Change it up! You could season with any of my other spice blends (pages 256-257 in Practical paleo 2nd Edition) the DINER or GREEK blends would be great - or simply use sea salt.