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This is an excellent recipe - just the way my mom used to make "fries" when I was growing up. For me, over fries often stick to the pan and get a little torn up when I try to remove them with a spatula. To prevent this, I rinse the raw cut up potatoes in water a few times and dry them well before adding the oil and seasoning. This seems to cut down on the starchiness and prevents them from sticking to the cookie sheet. We will be making these again!

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merron-iru kami February 01, 2010

Perfect amounts and perfect settings! I only made a half batch so they cooked up a little quicker (maybe 40 minutes), but as your description says, crisp on the outside and flaky creamy on the inside, without being overly oily or dry and boring. Half the batch made a fantastic side for 3 of us, thanks Rita!

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magpie diner December 14, 2010

These were so good, not greasy at all and I like the lemon on them. Thanks for posting. Made for zwt6 for the Xtra hot dishes

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bigbadbrenda June 30, 2010

I made the fries in the oven and cooked an additional 10 minutes for super crispy fries (we love them this way!). This couldn't be easier and they were delicious! Made for Greece, ZWT 6.

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Brenda. June 14, 2010

I made the oven fries and I used less oil,since I have an amazing oven baking tray that nothing sticks to it. Made for ZWT6.

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littlemafia June 13, 2010

These were easy enough; I used the toaster oven, for 1 serving. They were done in 50 minutes and I squeezed a lemon over and sprinkled with coarse sea salt. I had never used a lemon with fries before and it was different. I appreciate that they were crispy outside and soft on the inside, and I didn't have to fry them, for them to taste good! Thanks for sharing, ~Rita~! Made for ZWT.

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alligirl June 09, 2010

Great Recipe! I used 1/3 cup olive oil and found it to be a little too much. Next time I will use 1/4 cup or less. Also, I cooked the potatoes at 450 degrees for 40 minutes and they turned out fine. Thanks for sharing.

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Lighthouse Rita January 04, 2010

My husband and I loved this recipe. Like a number of other posters, I used a little less olive oil, added some sea salt to about 2 tbsp. oil, put it all in a plastic bag and shook vigorously with the "steak fries". I cooked exactly as suggested and they came out perfectly. Wish we had some lemon because I know they would have been great with the lemon juice, but these fries have become a household favourite, even without the lemon juice. Tks Rita

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Donalda April 17, 2009

Great! I love how simple these are to put together. I only used 3 tbsp of oil and put everything in a large ziplock to mix, then just dumped it on the baking sheet. Thanks for posting! TIP: Make sure to cut these thick and take them out after 50 mins, even if they don't seem done. They get crispier as they cool.

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Motivated Mama February 08, 2009

I've been making oven fries for several years now. We like these better than other methods I've tried. I only used about 3 tablespoons of olive oil and sprayed the sheet with cooking spray, but I do believe the extra oil called for in this recipe facilitated more browning with still way less fat than frying. I cut them thick like steak fries, soaked them for 20 minutes, dried them off and oiled them. I turned them twice and ended up with nice thick browned "fries" that were crispy on the outside and very tender within. Hubby LOVED them and said this is a keeper! The salt didn't want to stick, but vegetables tend to react to salt while raw, so I'll stick with Rita's recipe and salt them after. Rita, as always, you are a STAR! This will be a regular in our house and another favorite from ZWT4!

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Chef PotPie June 18, 2008
Oven Baked Patates Tiganites (French Fries) 3 Variations Fried /