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Sheet Pan Chile Lime Curly Potatoes
Ready Time: 55min
Prep Time: 15min
Cook Time: 40min
Recipe by: Jennifer Fisher
Crispy, thin strands of potatoes are baked to golden brown perfection and seasoned with chili powder and fresh lime juice.
2 lbs. (908g) Russet potatoes, washed
3 Tbsp. (45ml) Unsalted Butter, melted
1 Tbsp. (15ml) olive oil
1 Tbsp (15ml) fresh lime juice
1 Tbsp. (8g) Chili Powder
2 tsp. (2g) salt
1 tsp. (1g) garlic powder
1 tsp. (1g) dried parsley
Prep Time: 15min | Cook Time: 40min
Preheat oven to 425 °F (218° C)
Grate or spiralize potatoes with the skin left on.
Hold prepped potatoes in cold water, drain, and pat dry on a dishcloth. This can be done up to two days in advance.
Line standard-sized rimming baking sheet with parchment paper or silicone baking sheet.
Spread out potatoes on the pan. In the bowl, melt butter and stir in olive oil, lime juice, chili powder, salt, and garlic powder.
Drizzle over potatoes and toss around with a spoon or hands. Spread potatoes back out into an even layer.
Bake for 30 to 40 minutes (Without stirring or flipping), or until browning. If you would like them extra crispy, turn OFF the oven and let the pan sit in the oven for another 10-15 minutes.
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