Description
Crispy, shredded russet potatoes glazed with olive oil, garlic, smoked paprika, and freshly ground black pepper. Utilizing a parchment-lined sheet pan ensures even baking and golden edges. Serve as a budget-friendly side with a global twist or pair with proteins for a complete meal.
Ingredients
2 russet potatoes
3 tablespoons olive oil
4 cloves garlic, pressed
1 teaspoon smoked paprika
1 tablespoon freshly ground black pepper
1 chicken breast (optional, sub for pork if desired)
Instructions
Preheat oven to 220°C (425°F)
Shred russet potatoes using a cheese grater or food processor
Pat potatoes dry thoroughly with paper towels to remove moisture
In a large bowl, toss shredded potatoes with olive oil, pressed garlic, smoked paprika, black pepper, and a pinch of salt
Spread the mixture evenly on a parchment-lined baking sheet, overlapping slightly
Bake for 35 minutes, flipping halfway through, until golden and crispy
Allow to rest for 5 minutes before serving
Notes
Using parchment paper is critical for even heat distribution and non-stick results
For extra crispiness, avoid overlapping too much during baking
Swap chicken breast with halal-friendly proteins or skip for a vegetarian side dish
Maple-rosemary drizzle (1-2 tbsp) can be added post-bake for sweet contrast
- Prep Time: 15
- Cook Time: 35
- Category: Dinner
- Method: Baking
- Cuisine: Adapted Global
Nutrition
- Serving Size: 1 cup potatoes + chicken breast half
- Calories: 210
- Sugar: 0g
- Sodium: 0mg
- Fat: 9g
- Saturated Fat: 1g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 10g