Garam Masala Fries

We've got tons of potatoes left over from T-giving so I sliced a few up thinking at first I would roast them with some leftover rosemary, but I forgot about the rosemary once the Scrabble board came out of the closet for its once a year grudge match between J and I. He excels in the realm of the mega points power play while I hold out for the beautiful play: the VIOLETs, the WINTERYs, the YOGHURTs. But the yoghurt was to never come to pass. Instead I thought I could use less olive oil and get the potato wedges to crisp up better if I put them on a baking sheet instead of in the roasting pan. No duh, you say. That's the chef's equivalent of JOT, PAL, AT, OX. OK, but then seeing all those oiled up naked wedges lined up so neatly I figured I had to do something out of the ordinary to gussy them up, so I ended up sprinkling them with garam masala powder right before popping them in a 400 degree oven. Within half an hour they were crispy and brown on the outside, and still fleshy on the inside-- I did turn them once about 20 minutes in. But I began to suspect I had been too conservative on the curry when no notes of cumin, coriander or cinnamon wafted into the next room over Scrabble ground zero. A little salt and they were still perfectly scarfable, but next time I'm going to try warming the garam masala in a pan of olive oil before it ever sees the moony side of a potato. That way the spices can unleash some of their gusto into the oil and then I can brush the oil- spice debris and all- onto the potato slices. And I should be more liberal with the g.m. I suppose. A couple of tablespoons for 2 small potatoes might be about right.