5 large russet potatoes
1 tsp. olive oil
1/2 tsp. paprika
1/4 tsp. salt
1/8 tsp. cayenne pepper
2 tbsp. freshly grated Parmesan cheese
Heat oven to 400ºF.
Scrub potatoes.
With a paring knife, remove skin and about 1/8" flesh in long 1 - 2"-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 - 30 minutes.
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