Use this measurement to get the size of the pirate hat accurate. This is the part that tends to make the pirate costume. Fortunately, it's very easy to make a pirate's hat. Use this as the template. If you're not confident in this, one can be found online. Place the template over lightweight card and trace around it. Do this twice, as you need two sides to the hat. Cut out the hat shape. Run glue or tape around the edges of the hat, leaving the base of the hat where your head goes in untouched. Let dry if using glue. Go over with at least two coats and let dry. Then paint on the skull and crossbones design in white. Again, if you're not super artsy, print this off the internet and glue on. If you're using paint, this may take two coats; white over black at first is gray. Be patient -- your hat is one of the flashiest parts of your outfit -- put the time in to make it right. Tape this together in a loop or circle. Slide this inside the hat and tape or glue to the hat. This will help to keep the hat shape open and keep it snugly on your head. If it's really windy out and you're forced to become an outdoor pirate, add elastic to keep the hat in place. Only do this as a last option though, as it can look a bit bulky and silly.

Summary: Measure your head. Draw a pirate's hat shape on a piece of paper. Stick or glue the hat together. Paint the hat black. Cut a band of card that fits your head precisely.

to 425F (220C). Position a rack on the middle or lower level of the oven. If your oven runs a little cool, use the lower rack so the wedges get hot enough to crisp. If your oven tends to over-bake things, use the middle rack instead. If you are baking sweet potatoes, make sure you have a rack on the middle or upper level of the oven, to prevent the starch from caramelizing too quickly and burning your wedges. Make sure your wedges are only a single layer deep, not piled on top of each other. Piling and crowding the potatoes on the pan will cause them to steam, not roast, and they will end up soft and soggy. If you are worried about your potatoes sticking to the lining, use non-stick spray or drizzle with a little extra olive oil. The oil on the potatoes should keep them from sticking, but take this extra step if you want to. Lay the potatoes so that one of the cut sides is flat against the pan, with the other cut side exposed. Wedges should not be on their backs (the side with the skin), with the entire cut part (or the flesh of the potato) exposed. Use oven mitts to remove the pan and flip the potatoes with a spatula. You can burn your arms on the top of the stove if you try to reach in and flip the potatoes without first removing the pan. If you are cooking two pans of wedges at once, make sure you change their positions on the rack when you turn the potatoes. The pan that was closer to the bottom should move to the higher rack, and vice-versa. This way both trays will bake evenly and should be done about the same time. You can pierce a wedge with a fork to see if it's done--the inside should be soft and offer no resistance to the fork. You can top the fries with additional salt or a garnish like chopped chives or parsley. Serve with a side of ketchup, hot sauce, lime and chipotle mayo, malt vinegar, or any other dipping sauce you'd like to try.
Summary: Preheat the oven Spread the potato wedges evenly over a baking sheet lined with foil or parchment. Roast for 25-30 minutes, turning potatoes to the other side after 15 minutes. Remove the potatoes when they are golden and crisp on the outside and tender on the inside.