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OK, folks, it doesn’t get easier than this. Think you have to fry fries? WRONG! Cut up a small potato, in french fry-sized pieces (duh!), toss in a little olive oil and garlic seasoning (I used Mrs. Dash’s Garlic & Herb blend, I heart Mrs. Dash), and arrange in a single layer on a George Foreman grill. Grill for 10-15 minutes, or until they have brown grill marks and a fork penetrates the fries easily (test one if you have any doubt–be careful not to burn your mouth). Let them cool for at least 5 minutes, and that’s it. I like them this way, but others have suggested cooking them a lot longer. I have undercooked potatoes many many times, but rarely on a Geo. Foreman grill, so this recipe rocks. So, there you have it, effortlessly easy–wish I had this recipe in college! And, well, a George Foreman grill–all i had was a hotplate for soup and mac-n-cheese. And the number for the local pizza joint. This serves one, but I’m sure if you have a big fancy GF grill that you can make lots more.