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  • 4 large, russet potatoes - scrubbed but not peeled
  • 4 tablespoons, Epicurean Arbequina Extra Virgin Olive Oil
  • pinch, sea salt
  • freshly ground pepper
  • dash, smoked paprika
  • dash, steak spice seasoning (optional)


  1. Heat oven to 425 degrees
  2. Cut the potatoes into nick thick "handcut fry slices" put in a large bowl and cover with cold water. You can do this in advance if you want - for up to 24 hours. It helps to remove excess starch.
  3. Drain the potatoes and pat dry on paper towel. Arrange in a single layer on a baking sheet. Drizzle with Epicurean Arbequina Extra Virgin Olive Oil, sprinkle with salt, pepper and paprika. Bake until tender and golden crispy outside. about 40 minutes.
  4. When out of the oven, immediately hit them with a dash more salt and pepper or steak spice seasoning.
Serves: 4

Epicurean Olive Oil Co.

 The Avenue-Suite 2070

 Murfreesboro, TN 37129


 Store Hours

 Mon - Thur 
 11 am - 7 pm 

Fri - Sat
10 am - 9 pm

12 pm - 6 pm