This is always a hit on the dinner table.  My kids can't get enough of these and even eat them cold the next day.  This is a basic recipe that can be altered with spices to taste.  You can prepare this with the skin of the potato either on or off.  I'm lazy and leave them on most of the time.  I mask my laziness by telling people that there is more fiber and nutricious value in the skin!  We serve them with ketsup and they are a great alternative to french fries.


  • 1 1/2 lbs of potatoes (any kind is fine, but red potatoes are our favorite)
  • Spray Olive Oil
  • Salt 
  • Pepper


  1. Wash potatoes well and dry.  I sometimes do this hours before cooking so that they can air dry.  A dry potato will brown better.  
  2. Preheat oven to 425 degrees and set the rack between the middle and high position.
  3. Peel the potato if desired.  I don't normally do this, as when you slice the potato, you get very little peel in each bite.
  4. Slice the potato vertically in half if it is small or thirds if it is larger.  Then slice the potato half or third into 4 to 6 pie shaped pieces.  Try to achieve even piece sizes as they will cook more uniformed.DSC00209
  5. Spray a jell roll pan with the olive oil.
  6. Place the potato "triangles" on the sprayed sheet and spray the top of the potatoes.
  7. Sprinkle with salt and pepper to taste.  Add any additional spices here to taste.
  8. Roast in oven for 40 minutes, then flip the potatoes and add additional salt, pepper and spices.  At this point the surface of the potato that was on the baking sheet will be brown but the other surfaces will not.  The potatoes should be tender.DSC00216
  9. Roast for an additional 20 minutes.

Serves 4 to 6