Baking potatoes, browned
1 tablespoon butter or margarine (optional)
1/4 cup vegetable, peanut or light olive oil

Preheat oven to 400 degrees. Cut each potato into 8 or so long wedges. Leave skin on for a healthier fry.

Put wedges on a cookie sheet that has been brushed or sprayed with olive oil spray.

Melt the butter or margarine in the oil (this adds extra flavor to the oil).

Brush each wedge generously with the flavored oil, and bake until golden and crispy, about 45 minutes.

After 20 minutes, turn to prevent sticking and promote even browning. If potatoes appear dry, they may be sprayed with additional olive oil while baking.

Variations: Season the oil lightly with cayenne pepper, onion and garlic powder, or lemon pepper, if desired.

Serve with 1/4 cup ketchup to which 1 tablespoon balsamic vinegar or malt vinegar has been added.