Oven-Roasted Chili Fries

This recipe is a nice alternative for those fries from the freezer section. Yes, those Ore-Ida waffle-cut sure are good every once in awhile, but these guys are healthier and take just about the same time to make! Use any spices you like on these - I tend to serve the chili fries with burgers or something of the sort.

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

olive oil

chili powder

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.