Try this delicious short cut. The kids will love them and you will too.
2 pounds of medium-sized potatoes (about 6)
Wash potatoes thoroughly. Remove blemishes and eyes. Unless they have green spots or age freckles, you may leave them unpeeled; it adds to the flavor and provides twice the healthy fiber of peeled ones.
Cut in half lengthwise, then again into quarters, again lengthwise, and once more so that each potato is cut into eight long wedges.
Set the oven to preheat to 425 degrees.
In a large bowl having a tight seal, place the tablespoon of oil. Add the seasonings and slosh around a little to mix. Add the potatoes. Seal the bowl and shake thoroughly so all the potato wedges are coated with oil and seasonings.
Place on a large, microwave-proof platter. Nuke on high for five minutes. Stir to redistribute. Cook for five minutes more.
Test a larger piece. It should be almost tender. If not, cook for one minute more at a time, stirring in between, until they are almost cooked.
Spray a large roasting pan with cooking spray. Distribute the potato wedges in a single layer on the pan. Spray lightly with more cooking spray. Place in the oven for about ten minutes. Watch them; you want them slightly browned and crispy but not overdone or tough.
Serve with ketchup if desired; it adds healthy lycopene.
Note: if your kids like to make fries, this is far safer than letting them work around hot fat!