French Schemench 'fried' potatos

My favorite French Schemench 'fried' potatos.
 
Use medium sized Idahos, pared, and eyed.  Do you have one of those hand held ripple knives?  Another one of my kitchen favorites.  I use it to cut potatos, so:  
 
Cut each potato in half through the girth, the short diameter.  Next place each potato half on board, flat side down, and cut each half twice, at an angle, to form three pie wedge shaped pieces.  Each potato will now yield six wedges.
 
Fill non stick roasting pan ( my new Faberware Millennium roaster is ideal ) with potato wedges, one layer deep.  Add some wesson oil, a little extra for the pan is good, you'll drain on paper towel later, and toss with hands to coat potatos, and make sure you get the oil into all the little ripples.  Are we having fun yet?  Spread potatos evenly in pan, sprinkle with a little Kosher salt, and place in pre-heated 350F oven on middle rack.  After a half hour flip potatos over gently with a nylon spatualor, and roast ( fry ) for another half hour, or until desired browness is achieved.  Eat immediately.
 
I usually do this on the half of the oven not holding the roast.  Time to be done just as you finish carving.
 
Note:  Two of the small size 8 1/2" X 13 1/2" Millennium pans will fit nicely in the average oven, two on one rack, the long way, front to back. One pan full should feed four the first time you do this, but the next time, it may not be enough for two.
 
Try with out ketchup first, they're so good, and crispy, you might wish you left them as is.
 
Sheldon

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