- 2 pounds Russet potatoes, run through a curly-fry cutter or the large side of a spiralizing tool
- Salt and pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 teaspoons paprika
- 1 pinch cayenne pepper
- 2 tablespoons olive oil
- Organic ketchup, for serving
Preheat oven to 450°F.
Soak the curly potatoes in cold water for 30 minutes. Drain on paper towels and pat to make sure they are very dry.
Combine salt, pepper, garlic powder, onion powder, paprika and cayenne pepper in a small bowl.
Place potatoes on a large baking sheet and pour olive oil and spice over them. Toss with your hands to make sure oil and spices are evenly distributed.
Roast in the oven until very crispy, about 15-17 minutes. Serve with ketchup alongside for dipping.