Home made french fries

OK I have a confession to make: these are not actually fried! But restaurants that serve baked potato wedges or slices often still call them "fries" so that is what I call mine.

3 small Yukon Gold potatoes
1 tblsp olive oil
1/2 tsp rotisserie chicken seasoning (I use this stuff a lot!) or turmeric if you can't find R.C.S.
1/2 tsp garlic salt
1/2 tsp chili powder
1/2 tsp onion flakes or dried minced onions
gal. Ziplock bag
cookie sheet
Cutco slotted turner or other spatula
Ketchup and mayonnaise for dipping (hey don't knock it 'til you've tried it!) Honey mustard is also good.

1. Preheat oven to 450
2. Cut potatoes into wedges and place in bag. Add olive oil, R.C.S. or turmeric, garlic salt, chili powder, and onion flakes. Close bag and shake vigorously until potato wedges are evenly coated. You may have to turn the bag different ways a few times to accomplish this, the chili powder can be a little stubborn and clump up with the olive oil.
3. Place potato wedges on a cookie sheet
4. Bake 15-20 minutes or until potato wedges are golden brown and tender. If you like crispier fries, use tongs or Cutco slotted turner to flip all wedges and cook an additional 5-10 minutes, being careful not to blacken the top sides.
5. Remove from cookie sheet immediately using slotted turner. Serve with ketchup and mayo or honey mustard for dipping.