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No Fry-No Skin “French Fried” Potato


  • Use white (Russet, Idaho, baking not waxy) or sweet potatoes
  • Peel and slice potatoes into uniform strips. Narrow for extra crispy, wide for Texas style.
  • Place in cool water 10-15 minutes, rinse and dry well (wet potatoes will not have “fried” texture).
  • In a large bowl add potatoes and while shaking the bowl with one hand drizzle 1-2 tablespoons olive oil over the potatoes until they are coated.


  • Seasonings: grate black pepper, sprinkle dried oregano on white potatoes
  • Oils: use truffle oil for white potatoes, macadamia or coconut for sweet potatoes
  • Place on sprayed cookie sheet in a 375 degree oven. Flip potatoes after 12-15 minutes and bake until done and crispy.