By Chill on April 04, 2006
Photo by Bergy
Photo by Bergy
"This is a recipe by Rachael Ray. DS loves these!!"
Serving Size: 1 (353 g)
Servings Per Recipe: 2
"DH,says while eating these potatoes,boy these are good! I said to him,five stars good? He said Oh yeah! I love fixing these potatoes,they are really good,and so easy too. I have made them several times already. Thanks for posting."
"Very nice flavor. I don't care for olive oil, so I used vegetable. I also liked the idea of the higher temp. used as I didn't have much time to bake potatoes and this was perfect for that dilema. :)"
"My family and I have a tradition of having burgers and fries on Saturday night and I chose these to go with Recipe#175254 and they both went very well together.The way that I made them,I cut them into to very thin slices,placed them into a plastic zip lock bag,added the oil and the italian seasoning,and for a "little kick" I added about 1/2 a teaspoon of crushed red pepper and I baked at 425 degrees for 15 minutes then used a blend of parmesan/romano cheese(that's all I had)and baked for another 10 minutes.The next time these are made,I think I'll cut these just a little thicker.Thanks for posting."Keep Smiling:)""
"These were good fries! They were done a little faster than the suggested time. Easy and quick to make! Thanks for posting!"
"A tasty and addictive way to eat Fries, be careful how much salt you add, the parmesan cheese already adds a salty flavour, I went a little overboard but there was still not a crumb left. I used 5 med size potatoes and 3 tblsp olive oil. Thanks for a fabulous recipe Chill. :)"
"I gave this 5 stars. I love this recipe. These fries are so yummy! I find it best to turn the fries every 10 minutes or they stick to the pan they are being baked on. Thanks for posting a yummy recipe! Christine (internetnut)"
"I used less oil as well and baked a bit longer for crisper fries. Great healthier way to satisfy the fry craving I get. Thanks for sharing the recipe."
"Love those "No guilt" oven fries abd these were no exception. I only used 1 tbsp lite olive oil. I liked the idea of roasting the potatoes for the first 15 minutes with just the herbs and then turning them and adding the cheese for the last 15 minutes - The cheese did not get too brown just golden They were delicious thanks Chill for posting"