Transform your spuds: Ultimate baked potato recipe inside

Crisp on the outside and tender on the inside, these oven-baked potatoes pair excellently with meat, fish, and vegetables, yet they're just as delightful as a stand-alone snack. Since I first prepared them, my family has constantly been craving more.

Baked potatoes are a versatile side dish that beautifully complements meat, fish, and vegetables. They're also just as satisfying eaten on their own. They're a low-calorie option since baking requires minimal fat, just enough to achieve that desirable crispy, golden crust.

Have some potatoes languishing in your pantry? This recipe will transform them into something extraordinary, reminiscent of the famed Belgian fries. It's guaranteed to work with any potato variety.

Preparation is straightforward: peel the potatoes, slice them into half moons, and rinse them in cold water with a sprinkle of sugar. This nifty trick washes away excess starch, ensuring your potatoes turn out exceptionally crispy.

• 2.2 pounds of potatoes,
• 4 tablespoons of sunflower or canola oil,
• 1 teaspoon of salt,
• 1 teaspoon of smoked paprika,
• 1 teaspoon of Provence herbs,
• 1 teaspoon of granulated garlic,
• Optionally: powdered cheddar, powdered onion.

1. Clean, peel, and slice the potatoes into half-moons.
2. Soak them in cold water mixed with a little sugar for 5 minutes. Then, pat them dry with a paper towel.
3. Combine the oil and spices in a large bowl. Toss the potatoes in the mixture to coat them.
4. Spread the potatoes on a baking tray lined with parchment paper.
5. Bake in an oven preheated to 392°F (using both top and bottom heating) for 50-60 minutes or until golden and crispy.