I never make home-made baked French fries any more. I don't need to with this recipe! Why would you want to spend that much time cutting French fry shapes and tediously turning every one over when you could use this simple method to create an even tastier result?
These potatoes are so crispy on the outside, so puffy on the inside, and so easy to make. You can vary the amounts and the seasonings to anything you want, but the oven temperature and timing of stirring must be done exactly according to the recipe to get the best results.
Preheat oven to 425 degrees Fahrenheit.
Place in a large mixing bowl:
About 5 pounds of potatoes, cut in large bite size chunks (you don't want them too big)
2-3 Tbsp. olive oil
2 tsp. salt
1 tsp. paprika
1 tsp. garlic powder
Place potatoes in a single layer on a non-stick baking sheet. Bake at 425 degrees for 45-60 minutes, stirring every 15 minutes.
Enjoy dipped in tofu sour cream and barbecue sauce!