4 large Russet potatoes, each cut lengthwise into 10 wedges
2 tablespoons extra virgin olive oil (EVOO), enough to coat the potatoes
1 teaspoon Chinese five-spice powder
1 tablespoon grill seasoning
1/2 cup hoisin sauce
1/2 cup ketchup
Pre-heat the oven to 400ºF. Place a large baking sheet in the oven to get nice and hot. Toss the cut potatoes, EVOO, five-spice powder and grill seasoning together in a large bowl. Carefully take the hot baking sheet out of the oven, transfer the potatoes to it and put it back in the oven. Cook the potatoes until crispy and cooked through, making sure to toss them around a few times, about 40 minutes. While the potatoes are cooking, mix the hoisin sauce and ketchup together in a small bowl and serve alongside the finished fries as a dipping sauce.