INGREDIENTS:
1 lb. Potatoes (any kind will work, but my favorite are thin-skinned red, purple, or Yukon Gold because I can leave the skin on)
2 Tbsp. olive oil
1 Tbsp. Spice* (or to taste)
Salt, to taste
*This recipe works best with the following Rockerbox blends:
Truffle Salt (use truffle salt sparingly)
DIRECTIONS:
Preheat oven to 450°F.
Slice potatoes into steak-fry shapes, and toss in a mixing bowl with olive oil, spice, and a sprinkle of salt (if there is no salt in the blend you're using).
Spread on a baking sheet, allowing space between each piece. Bake on top rack for 30-50 minutes, or until potatoes are very crispy. Serve alongside your favorite BBQ sauce, ketchup, aioli, etc.