Elephant Ear Potatoes
- 4-6 unpeeled russet, red, or Yukon gold potatoes
- ¼ to ½ cup olive oil or melted butter
- 1 TBSP Elephant Ear Seasoning Salt
Preheat oven to 450 degrees F. Wash and cut potatoes into large wedges or fries
—the thinner you cut them, the crispier they will be, but cut as thin or as thick as
you prefer. You can peel russet potatoes if you desire, but we like them with the
skin on. Rinse potatoes and pat dry with paper towels. Spread potatoes out in a
single layer on a cookie sheet with sides. You can line the baking sheet with a
silicone mat or parchment paper if desired. Drizzle liberally with olive oil or
melted better (or half butter and half oil). Bake for 15 minutes. Sprinkle potatoes
well with Elephant Ear Seasoning Salt as you flip the potatoes, so both sides get
coated. Bake an additional 15-25 minutes until potatoes are tender and golden
brown. Thicker fries will take longer, but thin fries can burn easily, so watch
them.