Mr. C. is not a potato lover. Can you believe it? I mean really, what’s not to love about a potato? But in his defense, he does enjoy French fries, and will tolerate, albeit only rarely, Twice Baked Potatoes (recipe soon to come) and garlic mashed potatoes. But there is one fairly healthy way I serve potatoes that he actually enjoys, and you guessed it, it’s when I “bake” a potato using this recipe.

I learned about this recipe for oven roasted potatoes one day while watching Rachael Ray on the Food Network. This was a few years back when it seemed to me that the Food Network still had more cooking shows dedicated to educating people than pathetic attempts at entertainment aimed at the lowest common denominator! (My high horse has been hitched too long in the North 40, so I decided today I should either take off the bridle, or give it full rein. I decided I might ride it again, so I gave it full rein!) And yes, I still enjoy watching programs that provide me with wonderful recipes and cooking techniques. But truly, you would have to hog tie me to get me to watch some of the programs currently being broadcast on TV. But back to our regularly scheduled program.

These potatoes are really good. They satisfy my inner “French fry fiend” without any of the bother, hot grease, mess, cleanup, or fuss associated with the real thing. And because you use such a small amount of oil, and the kind that I think is still good for us (the experts change their mind on whether or not olive oil is good or bad for us as often as I wash my hands when I am cooking!), they are certainly healthier for us than regular fries.

So next time you want some “fries” with your lunch or dinner, give this recipe a go. You will not be disappointed. They are easy, inexpensive, and oh so tasty with or without Fry Sauce. (Recipe below.) And just as an FYI: 1 large russet potato is perfect for 2 or 3 people.

• 1 very large russet potato, cut into 8 wedges
• 2 tsp. extra virgin olive oil
• ¼ tsp. dried thyme
• ¼ tsp. dried oregano
• 1 tsp. Montreal Steak Seasoning
• sea salt

Preheat oven to 450 degrees. Spread potato wedges on a baking sheet. Slather potatoes with olive oil. Combine thyme, oregano, and steak seasoning. Sprinkle over oiled potato wedges. Bake for 20-25 minutes or until tender inside and brown on the outside. Turn after 10 minutes. Serve hot from the oven sprinkled with a small amount of sea salt and with Fry Sauce on the side.

FRY SAUCE

• ½ c. ketchup
• ½ c. low fat mayonnaise
• hot sauce (I use Frank’s RedHot sauce)

Whisk the ketchup and mayonnaise together. Add as much hot sauce as you like.