adapted from: Our Best Bites
4 Russet potatoes, washed
2 Tbl. olive oil
Original Recipe:
1/2 tsp. cumin
1 tsp. chili powder
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
Garlic Pepper Fries:
1/2 tsp. freshly-ground black pepper
2 1/4 tsp. garlic salt
1/4 tsp. parsley
Preheat oven to 400 degrees. Mix desired spices in a medium bowl. Add olive oil and combine well. Cut the potatoes into 8 wedges each. Add potato wedges to seasonings and toss to coat. Cover sheet pan with aluminum foil and spray with cooking spray. This makes cleanup easy, because your potatoes won't stick and it also ensures that they're cooked evenly. Bake for about 40 minutes or until crisp and tender.
Jenn's Notes: I used two large russet potatoes and cut each in half lengthwise and then in half again and each quarter in half again, making 8 total wedges. I tossed my wedges with olive oil, seasoned salt and black pepper. I spread out onto my cooking sheet (I forgot to cover it with foil) and flipped the fries over halfway through baking. They turned out delicious! Serve with fry sauce: Combine equal amounts of Mayo or Miracle Whip with Ketchup and any other desired spices!