3 tablespoons CRISCO all-vegetable shortening or 3 tablespoons CRISCO Stick
3 medium red potatoes (about 1-1/4 pounds), pared and cut in lengthwise strips about 1/2 inch thick
1 tablespoon grated Parmesan cheese
1/4 teaspoon salt
1/8 teaspoon dried oregano, crushed
1/8 teaspoon onion salt
1/8 teaspoon garlic salt
1/8 teaspoon pepper
Dash hot chili powder
Preheat oven to 450°.
Melt Crisco in a 15-1/2 x 10-1/2 x 1-inch jelly-roll pan by placing in oven for 1 to 2 minutes.
Spread potatoes in a single layer over melted Crisco, turning to coat strips evenly.
Combine Parmesan cheese, salt, oregano, onion salt, garlic salt, pepper, and chili powder. Sprinkle half of seasoning mixture over potatoes.
Bake at 450° for 12 minutes. Turn potatoes with spatula and sprinkle with remaining seasoning mixture. Bake for 15 minutes longer until tender in center and crisp on outside.