Instructions: Cut the potatoes into pieces: the size is your choice. Some prefer wedges

(8 per potato), but we like pieces that are about the size of my little finger. The smaller pieces get crisper while larger pieces maintain some softness on the inside.

Spread the pieces, only one layer deep, on a cookie sheet. (If its not non-stick, give it a quick squirt of cooking spray.) Lightly spray the potatoes with cooking spray, or brush lightly with olive oil. Sprinkle with your favorite seasoning.

Note: You dont have to use any oil or cooking spray at all, but it does help the seasoning to stick. And if you want to get real "fancy", you could dip each potato piece in some beaten egg white. Thats what Rosie, Oprahs chef, recommends. I bothered with that once, but didnt find it worth the extra effort.

Ideas for seasonings: Old Bay, Cajun, Creole, Caribbean, chili powder, Southwestern seasoning, garlic and onion powder, salt and pepper, cayenne pepper, ground chipotles.

If you like sweet sweet potatoes, use nutmeg, cinnamon, ginger, brown sugar.

Bake in a hot oven (425 - 450F) for 20 minutes. Turn the potatoes over, and roast for another 15 minutes, or until golden brown and crispy.

(Remove any small pieces so they dont burn.) I tend to overcook the potatoes as we like em really crisp. But watch them closely in the last minutes as they will go from brown to black quickly. (She says from experience...:-) )

I like to eat them with a little catsup and a lot of malt vinegar. They make a great snack or side dish. Serve them with a veggie burger or tofu hot dog and youll have a wonderful "junk food" dinner!

IF you have any left-overs (not likely), refrigerate them, and reheat them in a toaster oven. Theyre still good the next day!

NOTES : Oh, if youve never had oven-fried potatoes, you are in for a real treat! I usually use two white baking potatoes and one sweet potato, or as many as I can fit on one baking sheet. My husband, who is known for
*hating* sweet potatoes, will even eat these!

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