Oven Baked Mexi-Fries
from Karen C. Greenlee - Atlanta, Georgia, USA

• 1 1/2 pounds baking potatoes (about 7 med), peeled
  -- cut into thin strips
• 1 tablespoon canola oil
• 2 teaspoons chili powder
• 1/2 teaspoon salt
• 1/2 teaspoon dried oregano
• 1/4 teaspoon garlic powder
• 1/4 teaspoon ground cumin

Combine oil and remaining ingredients.
Add potato strips and toss well.
Arrange potatoes in a single layer on a baking sheet.
Bake for 15 to 20 minutes or until golden brown.

NOTES : Be sure to use baking potatoes (russet).
Thin skinned potatoes, which have a higher sugar content than baking potatoes, will burn on the outside before the inside is cooked, resulting in soggy fries.