BELGIAN: An Oven-Baked Version of the Fry

I love how Jeff so easily forgets that I’ve made this recipe for him several times. “Wow! These are good! What do you call these?” he says. I even made these potatoes for TTR once.

1 ½ pounds or seven medium baking potatoes, peeled and cut into thin strips
1 TBSP canola or light olive oil
½ tsp garlic powder
¼-½ tsp paprika
¼ tsp salt

1. Preheat oven to 450°F.
2. Combine all ingredients in a bowl; toss well. Arrange the potatoes in a single layer on a baking sheet. Bake for 15 to 20 minutes, or until golden brown.

From More Choices by Cheryl D. Thomas Peters