Ingredients
1
small sweet potato (8 ounces)
2
small Yukon Gold potatoes (4 to 6 ounces each)
2
purple potatoes (4 to 6 ounces each)
2
red potatoes (4 to 6 ounces each)
2
to 3 tablespoons vegetable oil
1
to 2 tablespoons coarse salt
Preparation
Heat the oven to 400 degrees F.
Cut each potato lengthwise, then slice into 1/2-inch strips. Turn the potatoes into a large bowl, toss with the oil to thoroughly coat, then toss in the salt.
Spread the potatoes on an ungreased baking sheet about 1/4 inch apart (they shouldn’t touch).
Bake about 15 minutes, then turn them with a spatula and continue baking, turning every 5 minutes so that they don’t stick, but brown evenly on all sides, about 25 to 30 minutes total.
