Easy Oven Fried Potatoes

Here is a recipe for one of my favorite ways to prepare potatoes. It is also one of the favorite ways my family likes to eat potatoes. I love it because it is so quick and ridiculously easy to make. The family loves it because these potatoes are ridiculously delicious!

My "recipes" are sometimes more of a method than a recipe and that includes this one. This method can be tweaked, altered, adjusted and modified according to personal taste and cooking style. Increase or decrease the spices and the amounts of potatoes as you wish and they will always come out great.

Easy Oven Fries

Heat the oven to 450 degrees (or 425 degrees convection). Peel about six medium potatoes (or don't peel if you have nice yellow or red skinned potatoes and are feeling lazy or rushed) and cut into wedges or "fries". Try to keep the wedges the same size and thickness as much as possible so that they will bake evenly.

Put 1/2 cup of mayonnaise into a large bowl. Add 1 teaspoon of salt and 1/2 teaspoon of pepper.

Add any savory spices- paprika, garlic powder, onion powder, thyme, rosemary, chili powder, cumin, cayenne....whatever revs your engine. Experimentation is encouraged. For these potatoes I used 1/2 teaspoon of garlic powder and 1 teaspoon of smoky paprika. Thyme and garlic would be delicious together as well as a garlic and chili powder pairing. Whatever combination you choose, keep the total amount to 1-3 teaspoons of added spice for 1/2 cup of mayonnaise. The potatoes can handle the spice.

Throw the potato wedges into the bowl and toss them around in the mayonnaise.

Spread the potatoes in a single layer on a greased baking sheet.

Bake in the hot oven for 30 minutes (20-30 minutes in convection), turning or stirring as necessary, until sizzling and browned.

Mmmmmm........

These are healthy potato fries. No need to ever eat the unhealthy, deep-fried in hydrogenated fake oil variety again. These oven fries will satiate the deepest potato fry desires.

The bonus is a variation- instead of using mayonnaise, use Dijon mustard! Or try it with sweet potatoes! Double mmmmmm.......