Oven Fries Done Right

SOmetimes my oven fries do great, sometimes not so much.  I realized that the process is very important.  The following recipe/procedure works equally well with sweet potatoes and butternut squash.

Because the instructions are very detailed, it looks like a lot of work, but I promise it isn't. Try them this way. It works every time!

Preheat the oven to 400 degrees(f).
While the oven is heating spray the baking sheet lightly w/olive oil spray and place in the oven.

Meanwhile, mix 1 tsp corn starch with some salt and pepper (and other spices and herbs you will be using to flavor your potatoes.)

Wash and completely dry up to 5 potatoes.
Cut each potato in half, then cut each half into 5 wedges.  This is an important number. These sizes are just right, not too skinny not too fat.
For butternut squash,  peel, cut the squash into thirds, then cut each third in half, then each half in 5 wedges.

Place the potatoes in a bowl and sprinkle with spice mixture and toss until spices are completely distributed.

Add 1 - 3 tsp. olive oil(depending upon how many potatoes are being prepared) and toss to evenly coat all the potatoes.

Take the hot pan out of the oven and put potatoes on baking sheet, making sure they do not touch each other. Watch out, it's hot!

Replace pan and bake for 15 minutes WITHOUT OPENING THE OVEN. Leave them alone for the first 15 minutes. 

After 15 minutes, turn potatoes and bake 10-15 minutes more without opening the oven. 

The potatoes will be very crispy outside, and very tender inside... perfect every time. 

A game on serving is 6-10 wedges, it really depends on the size of the potatoes used.