Delicious, crispy and no doubt less fattening than your standard chips. excellent, flavoursome recipe. I found it took about half an hour though to brown the chips properly. I sprinled with paprika.
I liked these, parboiling them in stock gave them a nice subtle flavour. Mine took quite a bit longer to start going golden though, I think it was about 20 or even 25 minutes. I served them just sprinkled with some salt. As Bergy said they'd make a great basis for some experimenting with all sorts of flavourings/spices. Thanks for sharing.
Turned out good! I used 2 chicken bouillon cubes in boiling water and added the potatoes. I drained than let cool down than rolled in olive oil and added black pepper and placed in greased baking dish. Thanks for sharing this simple, easy way of home fries.
I make oven fries almost every Saturday night however this recipe gives another dimension to them. Boiling them in stock adds flavor to the potatoes. I followed this recipe and did not add salt, pepper or any other seasoning and they were delicious. I can see using this recipe as a base recipe adding parmesan, Adobo or any other spice you may fancy. Thanks Lene for another tasty recipe - I am enjoying your collection of recipes
Definitely too salty if you use the whole package of Ranch mix. Use half at the most.