I can search online but I wondered how you folks make them. Thanks.

Susan - I think I have a recipe for these in Rosie somebody's cookbook - used to be Oprah's chef. I'll check. I've never made 'em... be back in a bit.

Susan, I scrub them, leave the peel on, and cut them into 1/8 of a potato wedges. Put them on a baking sheet and spray with PAM. Bake in a 400 degree oven for 15 minutes, turn, and bake for 15 more minutes or until brown and crispy.

Variation: shake on chili powder and seasoned salt after PAM and before baking.

Alternatively, you could put spices in a ziplock baggie (I use cumin, chili powder, and a bit of salt), add the potato wedges or fry shapes, add just enough olive oil to coat, or roughly 1 tsp per potato. (Some oil will be left behind on the baggie.) Seal the bag, toss, and spread potatoes on a single layer on a baking sheet. Bake for time/temp Meg suggests, flipping mid-way through.

The benefit of this method is that every piece of potato gets coated with oil & spices evenly. The cost is that you either use or have to clean up a baggie.

Kim

I love doing them with spices too, Kim--you can toss them in a bowl instead of a baggie if you don't want to waste it.

I roast them at 425, and usually put the pan in the oven (without the potatoes) as it heats up: you're more likely to get that nice browned edge this way.

I bake them with spices as well. Garlic, onion powder and some cumin. But I find, I need to bake them a bit longer then the 1/2 hour. I don't bother with a bowl or a baggie. I just season them right there on the baking pan.

Mine turned out kinda floppy so I'll have to play with cooking them longer too. Tasty tho'. Thanks folks.

Yes, Susan, I find they get soft first and then I need to keep them in longer to get them crispy. Depending on how much time I have, I just shut the oven off and leave them in and they get nice and crispy.