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??
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.
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!!
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!
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!
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!
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. :)
These fries turned out amazing!! They look beautiful and they taste great! Baby sister loves them!! :P Thank you.
Great! DH wished all the restaurants made fries this way, it would be much healthier.
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!