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These were really good and got nice and crispy, although I kept them in longer than the stated time, and I did turn them a few times for even cooking and to get nice and crispy on all sides of the fries. Loved the fact they are low in fat, and if your going to indulge in potatoes, this is a great way to cut some calories! Thanks for this recipe Ontariogirl!
I made these tonight for my husband and me and they were terrific! I placed the potato wedges on my baking stone, which is well worn in so I didn't spray it with cooking spray. I did lightly spray the wedges themselves and then baked them for 10 minutes. I had cut the wedges kind of thin, thinking they'd cook faster, which they did and the really thin ones were kind of dry. Next time I'll cut them a little thicker as they bake so well on the stone. I used Yukon gold potatoes, the best in the world! Thanks for posting this easy, delicious recipe OntarioGirl!
Made these last night to go with our burgers. I did make a few changes, but what a great basic recipe! I added parm cheese to the mix, along with paprika, allspice, nutmeg cayenne, cinnamon, thyme, and ginger. It was a great spice mix. Just a hint of hot, but lots of flavor. I shook it all up in a baggie with the taters and baked like the recipe says. What a treat! We have not had fries in this house for years! Looking forward to making these again. Thanks much.
Excellent recipe. I sprayed pam down on foil and drizzled alittle olive oil over top of the fries and salt and peppered them. I baked mine on lower heat and they turned out delicious. This is a keeper in my book for fries. Thanks so much for sharing the recipe.
I make these all the time and sometimes I add chili powder or other spice to make spicy fries. I never have leftovers with this recipe!
Yum yum! Add some garlic powder for a little kick. Thanks!