Prep Time: 5 minutes Cook Time: 20 minutes
Makes 4 servings
- 1 large Yukon gold potato, cut into 2- to 3-inch-long strips
- 1 large sweet potato, cut into 2- to 3-inch-long strips
- 1 large purple potato, cut into 2- to 3-inch-long strips
- 3 to 4 tablespoons olive oil
- Sea salt, to taste
- Ground black pepper, to taste
Toss the potatoes with olive oil, salt, and pepper. Place on a mesh baking rack and bake for 25 minutes, tossing at the halfway point.
Serve with ketchup or your favorite dip.
This article was originally published in American Essence magazine.
