21 Reviews

These were so fantastic- the baking pans seemed to add the proper touch of crisp to the potato skin (which, actually, I left on). I used sea salt, pepper, and a splash of vinegar. Who needs ketchup??

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s'kat January 26, 2002

This cooking method makes the most awesome fries. I followed your directions exactly. I used salt, pepper, and Tony Chachere's creole seasoning. The fries had just the right amount of crispness. This is a much healthier way to satisfy my french fry craving. Bergy, you are a peach for sharing this.

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ratherbeswimmin' February 10, 2003

These are GREAT! I used sea salt too, with a little garlic powder. I made chipotle mayo for BF to use as dip but I ate them plain. They are wonderful, and if you let them cook long enough they get nice and crispy, but not greasy like normal fries. Thanks!!

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spatchcock November 15, 2002

These were super easy and very tasty. This is the first thing I prepared on my new stone and my husband thought they were really good. I didn't let them get cripsy because we like them softer and I used the pepper, salt, and garlic since I didn't have Mrs. Dash. Will make again soon!

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LoriInIndiana February 03, 2003

Very good! I baked mine directly on my large bar pan baking stone. I have such good luck using my stones that I rarely use paper. I did spray both the bottom of the pan and the potatoes themselves with spray oil. I also sprinkled with salt only before the baked. Some might say that I left them a little too long since they were quite crunchy. I forgot that the stone would help them stay hot. Actually I prefer them crunchy to soft, because then they still taste good even cold. Thanks Bergy! This is the first time I have baked homemade fries on the stone...big success and so much better than the frozen ones!

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CarrolJ January 19, 2006

I got a baking stone for Christmas and I made potatoes on it last night. They were just great! They browned and got crisper than they do on a cookie sheet and with only a tiny bit of oil! I sprinkled them with Herbes de Provence and they were delicious! Thank you Bergy!

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Paja January 10, 2004

These were addictive. Mine ended up with a different texture than I expected but that could either be because and not fried or because my wonderful oven was set at 375 but was cooking at 475. (*sigh*) either way they were very good and I'll definitely make them again. My kids gobbled them up too. :)

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dsimkovic September 08, 2013

These fries turned out amazing!! They look beautiful and they taste great! Baby sister loves them!! :P Thank you.

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Mandalicious July 14, 2008

Great! DH wished all the restaurants made fries this way, it would be much healthier.

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Chill January 14, 2008

Awesome! I have my nephews for the weekend, so I grilled hamburgers, made baked beans, for a special treat, I wanted some fries for them...but not deep fried. I dug out my Pampered Chef stones as soon as I saw this recipe and decided to go for it. I used Tony Chachera (or something like that!) Creole Seasoning and a salt substitute. They took a little over an hour in my oven, but were worth everything that went into them to see those boys devour them. They thought for sure they were store-bought. Hehe! Thanks so much and I'll be using this recipe many times over!

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SmoochTheCook June 09, 2007
Baking Stone Fries