Herb Coated Steak Fries
|Russet potatoes||1 1⁄2 Pound, scrubbed|
|Sweet potatoes||1 1⁄4 Pound, scrubbed|
|Vegetable oil||3 Tablespoon|
|Ground cumin||1 Teaspoon|
|Dried oregano||1⁄2 Teaspoon|
|Dried thyme||1⁄2 Teaspoon|
|Dried rosemary||1⁄4 Teaspoon|
|Ground pepper||1⁄4 Teaspoon|
|Ground red pepper||1⁄4 Teaspoon|
Preheat the oven to 475°F.
Cut the potatoes lengthwise in half, then cut crosswise in half.
Place the potatoes, cut side down, on a work surface.
Cut lengthwise into 1/2-inch-thick slices.
Place the potatoes on a large baking sheet.
Drizzle with the oil, tossing to coat evenly.
In a small bowl, combine the remaining ingredients.
Sprinkle the spice mixture over the potatoes, and toss to coat evenly.
Arrange the potatoes in a single layer on the baking sheet.
Bake the potatoes for 20 minutes.
Use a spatula to loosen and turn the potatoes.
Bake for 20 to 25 minutes more, or until the edges are browned.