I like to use Yukon Gold potatoes for this recipe, because then I don't have to peel the potatoes. But this would also work with red skin (you would not have to peel those either) or regular white baking potatoes (peeling necessary). Don't forget the ketchup!
Oven-Roasted Chili Fries
from Colleen's kitchen
Makes 4 servings
2 pounds Yukon Gold potatoes
4 cloves garlic, minced
kosher salt and coarse ground black pepper
Preheat oven to 425 degrees F. Line a large baking sheet with foil (non-stick helps).
Wash and dry potatoes. Cut lengthwise into thick wedges. Try to make all the wedges the same size to ensure even cooking.
Place potatoes in a large bowl and drizzle with olive oil. Add garlic and sprinkle with as much chili powder as you would like, then season with salt and pepper. Toss potatoes to coat.
Arrange potatoes in a single layer on the baking sheet. Bake for 25 minutes, flip potatoes, and bake 10 minutes more, or until crispy.