Herb & Garlic Roasted Potatoes

Original Recipe HERE

I've never made highly successful homemade french fries.  A few attempts have been disasters, some have produced not-very-memorable results, and I've hit upon a small number of recipes that had potential.  This one is the closest I've come to a "save and make that again" standby.  I thought they were really tasty.  Craziness of craziness, *N* didn't like them.  The girl who has never turned down a fry: curly, spicy, sweet potato, or otherwise.  I'll definitely give them another shot and see if she has dinner anmesia and decides to like them (which has been known to happen).

I couldn't find fingerling potatoes, so I used Yukon Gold.  I chose the smallest potatoes (about 2 pounds worth) I could find in the bag and sliced each into six wedges.  This produced an entire cookie sheet filled with slices, so it was more than enough for two adults and two wee ones.  I also modified the seasonings a bit.  Maybe next time I'll take the time to cut them into the traditional "fry shape," and *N* will accept them as true fries (because I think tonight she considered them faux fries) and gobble them up.

1-2 lbs potatoes
1 Tablespoon olive oil
1 teaspoon sea or kosher salt
1/2 teaspoon garlic powder
1 teaspoon Italian herbs
1 Tablespoon dried onion
1/2 teaspoon smoked paprika
3 Tablespoons grated parmesan

(1) Preheat oven to 400 degrees.
(2) Cut potatoes into 6-8 wedges per potato.
(3) Toss potatoes in a sealed Tupperware container with olive oil, salt, garlic powder, herbs, dried onion, and parmesan.  Lay on parchment-covered cookie sheet, skin side down.
(4) Bake 35-50 minutes or until potatoes are golden on the exterior and tender inside.

Notes: The possibilities for different seasoning combinations are endless.  Next time I might splurge on smaller, more gourmet potatoes for the sake of comparison.

Kid Participation:
* Add seasonings to container
* Shake container

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