• Petite Gold Potatoes
• Olive Oil
• Desired Seasonings

1. Cut the potatoes (however much you want) into wedges of roughly equal size. Dress with enough olive oil to coat. Season with whatever you desire and would complement the rest of your meal. I used a Rosemary Citrus Sea Salt mixture, as well as some garlic seasoning. Spread potatoes in a single layer on a non-stick sided jellyroll or cookie sheet. The olive oil on the potatoes should keep them from sticking to the sheet. Bake in a 425 degree oven for 30-45 minutes depending on your oven, they should be nicely browned all over, on the verge of burning, crispy on the outside, buttery and delicious on the inside.

I bought a bag of Petite Gold Potatoes (Yukon Gold Potatoes, only the size of new potatoes)last week on a whim, and man, do they make the BEST oven fries!! I've already made 2 batches!! This is more of a suggestion, not a firm recipe. It can be modified to your tastes and the quantity that you desire.