This is one of our favorite recipes from "The Vegetarian 5-Ingredient Gourmet". It allows for much creativity and lets Paul and I make differing concoctions according to our tastes.

I use a pastry brush to spread olive oil on both sides of fresh cut fries. Then, I arrange them nicely on a cookie sheet covered with aluminum foul. Paul pulls our collection of seasonings out of the cabinet and chops up fresh rosemary. Then, we cover just the tops of the fries. Each flavoring gets a section of the pan so we can figure out which fries have which seasonings. Some of our ideas include: dill, rosemary, Tony Chachere's Cajun Seasoning, All Greek seasoning, salt and black pepper, and Italian seasoning mixture. It's a great way to focus on your favorite flavors and keeps the meal from being too boring.

On a down note, if you don't make sure there's enough oil between the fry and the foil, the fry will stick to the foil. . .and it is very hard to get off.