Potato and Carrot "Fries"

These got eaten before I thought to take a picture.  I was skeptical about these - I'm picky about carrots.  Especially cooked.  The original recipe calls for sweet potatoes - neither of us like them so we used Yukon Gold's instead. 

2 Medium Potatoes
2 Large Carrots
2 Tbsp Olive Oil
1 Tbsp Cumin
2 tsp Rosemary
Salt and Pepper

Preheat over to 425.  Wash the potatoes and carrots.  Cut the potatoes and carrots into wedges or strips.  Make sure they are all as uniform in size as possible.  Add to a gallon zip lock bag and add the olive oil.  Seal the bag completely and mix the "fries" so that they are all coated with the oil.  Add the seasonings and then reseal and mix to season evenly.  Arrange a baking sheet with parchment paper and then pour the contents of the bag on to the parchment paper.  Arrange the "fries" so that they are in one single layer and not overlapping.  Bake for 30 - 40 minutes until they are lightly brown and crisp on the outside and soft on the inside.