Our family doesn't do fries. When we have a hankering for something tater-y, we make potato wedges..less fat, less chemical junk from the packaged stuff, and they are very yummy! These don't cook up especially crispy like fries, but they are a very nice alternative.
The measurements here aren't exact, but try to play along. Go on, you can do it!
Some potatoes...depends on how many people you have. I like white potatoes best for these, because then you don't have to peel them. The nugget sized ones work well. Not tiny, not large, but about the size of a kiwi.
About 1 tbsp of olive oil..just enough to coat them.
A good sprinkle of Montreal Chicken Spice
Turn your oven on to 425 F.
The potatoes get sliced in 1/2, and then each 1/2 is cut into 4 wedges. In a bowl, drizzle them with the olive oil and then toss with a liberal sprinkle of the spice mix.
Put a baking sheet in the oven all by it's lonesome for about 3 minutes to get nice and hot. This is a trick I learned in a cooking class...the potatoes don't stick then! Who would've known that?!
Take the hot pan out and toss on your prepped taters. They should be in a single layer. Put them back in the oven for about 17-20 minutes. Stir, shake, toss occasionally to keep them from only cooking on one side.
Serve immediately with ketchup.
