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In the world of comfort food, few things rival the satisfaction of crispy, seasoned potato fingers. These golden, crunchy delights not only bring a sense of nostalgia but also appeal to modern tastes with their vibrant flavor profile. This recipe for Crunchy Herb-Spiced Potato Fingers is not only easy to make but also bursting with flavor that will tantalize your taste buds. Perfect as a snack, side dish, or even a party appetizer, these potato fingers offer a delightful crunch and a medley of herbs that elevate your dining experience.

Easy Potato Fingers Recipe

Discover the deliciousness of Crunchy Herb-Spiced Potato Fingers, an easy recipe that combines crispy texture with an explosion of flavors. Made with Russet or Yukon Gold potatoes and seasoned with garlic, paprika, and oregano, these potato fingers are perfect as a snack or appetizer. Soak and bake them to achieve the ultimate crunch, and serve with your favorite dipping sauce. Elevate your meal with this flavorful delight that everyone will love!
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Ingredients
  

4 medium-sized potatoes

2 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon paprika

1 teaspoon onion powder

1 teaspoon dried oregano

1 teaspoon salt (adjust to taste)

1/2 teaspoon black pepper

1/4 teaspoon cayenne pepper (optional, for heat)

Fresh parsley (for garnish)

Instructions
 

Preheat the Oven: Start by preheating your oven to 425°F (220°C). This will ensure your potato fingers get a crispy edge.

    Prepare the Potatoes: Wash and peel the potatoes. Cut each potato into thin, long strips (about 1/4 inch thick) to create the 'fingers'.

      Soak and Rinse: Soak the cut potato strips in cold water for about 30 minutes. This helps to remove excess starch and makes them crispier once baked. After soaking, drain and rinse under cold water, then pat them dry with a kitchen towel.

        Seasoning Mix: In a large mixing bowl, combine the olive oil, garlic powder, paprika, onion powder, dried oregano, salt, black pepper, and cayenne pepper (if using). Mix well to form a marinade.

          Coat the Potatoes: Add the dried potato strips into the bowl with the seasoning mix. Toss thoroughly until all pieces are well coated.

            Arrange on Baking Sheet: Line a baking sheet with parchment paper for easy cleanup. Spread the coated potato fingers in a single layer on the baking sheet, ensuring they are not overlapping (for optimal crispiness).

              Bake: Place the baking sheet in the preheated oven and bake for 25-30 minutes, flipping halfway through to ensure even cooking. Bake until golden brown and crispy.

                Garnish and Serve: Once done, remove the potato fingers from the oven and let them cool for a few minutes. Garnish with freshly chopped parsley and serve with your favorite dipping sauce.

                  Prep Time, Total Time, Servings: 10 min | 40 min | 4 servings