While watching Cooking Thin on Food Network, the host made Baked Smoked Chili Fries. Boy it looked easy, and probably much better for you than fast food french fries, so I decided to try it out.
Off the bat, I had to make some changes to that recipe (which is dangerous, I know). I like neither chili powder nor black pepper, so I left those two out. I didn't have any plain olive oil, but I had garlic flavored EVOO so I used that instead. Also, I don't like steak fries, just the thinner ones, so that was another change. And I didn't want to make four potatoes' worth of fries! So another change!
Potatoes: One and a half (in other words: As much as would fit on a baking sheet single-layer without touching).
Oil: "some". (I didn't measure it out, but I don't think that mattered.)
Salt: A couple of shakes.
The recipe said to wash and cut up the potatoes, but I didn't know if I could get them clean enough, so I peeled them instead. Then I cut them into ... shapes. (I should have tried to make them generally the same shape, but they were pretty darned random.) Try to avoid making flat-ish ones, as they'll burn before the strip-shaped ones cook through.
I poured some of the oil and a shake of salt into a Ziploc bag, then added the cut potato and swooshed them all together until the potatoes were coated. I took them out of the bag by hand (instead of pouring them out -- leaves extra oil in the bag, not on your food) and arranged them single-layer on the sheet. Salted again, because I thought I hadn't put enough in the oil.
The recipe said to bake at 450 20 to 25 minutes, turning once... but since my fries were of a different size, I wasn't sure how accurate that'd be. After 10 minutes I tried to turn them, but they were all stuck to the foil (the darned recipe said they wouldn't stick!!). I turned the ones I could, then stuck them back in for another 10 minutes.
After those 20 minutes, they seemed to be done. I got as much of them off the foil as I could, and ate them as-is (no more salt, no ketchup). Yummy! Somewhat crispy on the outside (more would have been better), and fluffy on the inside. I didn't taste garlic, but they also didn't taste plain/boring, so I suspect the garlic flavoring helped.
While this was quite a bit of work for a few french fries, they tasted a lot better than fast food fries, and since they're probably much better for you, it was worth the work. I'll probably do it again sometime.