- 5 large russet potatoes
- 1 teaspoon olive oil
- 1/2 teaspoon paprika
- 1/4 teaspoon salt
- 1/8 teaspoon cayenne pepper
- 2 tablespoons freshly grated Parmesan cheese
- Preheat oven to 400 degrees F.
- Scrub the potatoes. With a paring knife, remove skin and about 1/8 inch of the flesh in long 1- to 2-inch-wide strips. (Reserve peeled potatoes for another use.) Toss potato skins with oil, paprika, salt and cayenne. Place in a single layer on a lightly oiled baking sheet; sprinkle with Parmesan.
- Bake until tender and golden, 25 to 30 minutes.