tablespoons vegetable oil
pounds russet potatoes, cut into wedges
tablespoon Red Robin seasoning, divided
Red Robin seasoning
tablespoon instant tomato soup mix
teaspoons chili powder (don't over do it with this spice)
teaspoon ground black pepper (try to use fresh pepper corns)
Mix all ingredients in a small bowl.
Preheat oven to 400° F. Place the potatoes in a large bowl. Toss with vegetable oil. Sprinkle in 1/2 tablespoon seasoning, toss well to coat. On 2 baking sheets, lay fries out in a single layer (not touching). Sprinkle the remaining 1/2 tablespoon (more or less to taste) over fries. Bake for approximately 40 minutes, flip fries half way through. I also rotated the baking sheets, top to bottom and bottom to top.