Ingredients
- 2 baking potatoes
- about 1 pound
- unpeeled
- 4 tablespoons extra virgin olive oil
- Kosher salt and freshly ground black pepper
- A 1/2 to 1 teaspoon pimenton
Instructions
- Using a mandoline or a knife, cut the potatoes into paper-thin or 1/16-inch slices and place in a bowl of cold water.
- Soak for 20 minutes.
- Drain and completely dry with on paper towels or spin dry in a salad spinner.
- Preheat an oven to 350A degrees F. Line 3 to 4 baking sheets with parchment paper.
- Place the potatoes in a bowl and drizzle with the oil.
- Season well with salt and pepper.
- Toss well to coat the potatoes with oil, salt and pepper.
- In a single layer, place the potatoes on the baking sheets.
- Bake, turning the potatoes, until golden and crispy, 25 to 30 minutes.
- In a small bowl, combine 1 teaspoon kosher salt and the pimenton to taste and toss together.
- When the potatoes are done, place them in a bowl and toss with the smoked salt.
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