These were outstanding. I use 5 russet potatoes cut into strips, and 1 tsp of lawyers seasoning salt, 1 tsp of garlic powder, fresh ground pepper mixed with the 2 tablespoons of olive oil. I baked them for 40 minutes at 400 degrees and they came out just perfect!! I will definatley make these again and again. I think that these would be great with melted chedder and monterey jack cheese on top. YUM!!
I did four potatoes and cooked at 400 deg. for forty minutes. I should have put them under the broiler for a few minutes to crispy them up. They were great and will cook them often. Update: I did add 1 t. seasoned salt, 1 t. garlic powder and fresh gr. pepper. Still love them.
These are soooo good! My family has officially given up frozen french fries after discovering how easy it is to make our own! The first time I made these, I followed the directions exactly, only I used russet potatoes instead of yukon gold. The second time I made these, I again used russet potates, and I added about a 1/2 tsp of paprika, oregano, black pepper, and garlic powder. They turned out great! I did increase the oven temp and baking time to 400 degrees and about 30 minutes.
These were really good. I upped the temperature to 425 and they came out crispy and delicious.
These were excellent. I used just a plain white potato that I had in my fridge. I soaked them the first time for about 20 minutes, then drained out that water and added fresh water and left them for about another 20 min. Into the oil I mixed about a 1/4 tsp of garlic powder and 1/2 tsp of salt. It took them close to 40 min at 400 deg to cook, but they were awesome!! Thanks for posting.
Just wanted to add my compliments to Graybert for such a fine recipe. I cooked the potatoes at 400 for 40 minutes, turning once half-way through, and they came out wonderful. I did wedges, about 3/4" thick. They were soft inside, not crunch outside but nicely browned. Very good recipe. Thanks for posting
A favorite recipe for me. This was posted in 2002 and the non-stick foil wasn't around then. I use the Reynolds Non-stick and it works perfectely every time. I used russet potatoes and kosher salt. Baked these babies at 425Âº for 20 minutes. Honestly, they are so close to fried potatoes. Definately a recipe I will use again and again.
Perfect! These are amazing, I used russet potatoes with olive oil and course sea salt. Thanks!
I really liked it, I had to bake for longer than directed. It made me feel like eating french fries is totally allowable!
Outstanding! I only had russet potatoes, used 5 medium ones, cut into thin strips. I read many of the reviews and this is what I did: Covered my cookie sheet with foil, then sprayed with Pam. Put ice in the bowl, then cold water, added taters, and let them sit for about 5 minutes. Then drained and dried VERY well with a kitchen towel. Put the oil and spices (used garlic powder, Lawry's, some Kosher salt and pepper) in a large freezer bag and shook the taters in that. Baked at 400 degrees for about 40 minutes, we like them crispy. I also shook the pan up about half way thru the cooking time. Served with a ketchup/mayo dip and we both ate the entire pan! Thanks for posting, Graybert.