Recipe Fridays: Oven fries or breakfast potatoes

Mmmm...potatoes.  These oven fries even won over my three-year-old niece, who loves french fries with lots of ketchup.  "I want another potato fry!" she insisted of these much healthier and more wholesome spin on the original.

Oven fries
2-3 Idaho potatoes (other varieties like red potatoes or yukon gold are great, especially for the breakfast version)
2-3 tablespoons olive oil
1 pressed or grated garlic clove (or 1/2 t garlic powder), 1/2 t chopped fresh or dry rosemary (if dry, mash with oil with the back of a spoon to extract flavor), salt, and pepper.

Slice potatoes into fry-like shapes.  For wedges, cut in half lengthwise (through the thicker part if not round, resulting in two more flat halves), then cut lengthwise in halves again, then cut each half into 3-4 pieces.  For fries, slice lengthwise into 1/2 inch thick pieces, then slice lengthwise the other direction to make sticks.  If not cooking immediately, place in water to prevent browning.

Toss fries with olive oil and seasoning, and place in oven pre-heated to 425 degrees on metal baking pan.  Cook, stirring every 10 minutes, until fries are brown and crisp outside, soft inside (20-30 minutes).  If they are browning too quickly, turn oven down.  If they are getting soft but not yet brown, drizzle with more oil, toss to coat, and turn oven to 450 or place (briefly!) under broiler.

Breakfast potato version
Cut potatoes into chunks instead of spears (just cut through the spears crosswise).  Replace seasoning with 1 t paprika, 1/2 t turmeric, 1/2 t garlic powder, dash cayenne, and salt and pepper.  Once done baking, toss with sliced green onions.