Oven Fries

Serves 2:

• 2-3 good sized Yukon Gold potatoes, cut into wedges – about 6-8 wedges per potato
• 1 Tbsp Olive Oil (enough to coat the potatoes)
• 1 Tbsp white sugar
• Salt, Pepper, Seasonings (I usually use a few pinches of kosher salt, about 5 grinds from the pepper mill, tonight I am going to toss in some thyme or rosemary (or both) and maybe even some grated parmesan)

Preheat oven to 450, mix all ingredients. I lay a sheet or parchment paper on a cookie sheet (because Princess haaaates messes) and then lay the wedged potatoes out on the cookie sheet. Its nice to leave a good ½” between them, but trust me … so long as they aren’t actually touching (or really, so long as they are a single layer) you are fine … just might be a bigger pain to flip them. Pop them in the oven for about 30 minutes until they are browned and gorgeous and tender – flip them about halfway through cooking time! (Note: I used oil, salt, pepper, rosemary and thyme, but skipped the parmesan. I put the potato wedges into a zip top bag along with the oil, etc. and mixed them up like that - very easy, works well and no cleanup! The cooking time and temp were perfect, the fries came out great!)