By Marie on October 31, 2003
Photo by lets.eat
Photo by lets.eat
"As good as fried and more healthy to boot!"
Serving Size: 1 (161 g)
Servings Per Recipe: 2
"Have made several times now, the only thing I've done differently is put them under the broiler for about 5-10 minutes to get them really crispy."
"This was a hit tonight! I peeled and cut taters, combined spices in a ziploc bag and added taters to shake. Placed the taters on a pre-heated baking stone and drizzled the olive oil on top of the fries and baked for 30 minutes. I thought the seasoning may be too much for my picky 10 y/o who hates "spicy" things but he liked the fries. Served aside of a triple decker BLT club and dill pickle slice. Thanks for posting!"
"We loved these! After I cut the potatoes I put them in a bowl of cold water and let them soak for an hour, then I carefully took them out not to disturb the starchy residue at the bottom of the bowl, dried them a bit on paper towels I was using more potatoes and didn't want them to stick together which can happen if the starch is on them. Then I followed the recipe using peanut oil because of the high temp. My kids thought they were great."
"These are a huge hit. They can be crispy or a little soft depending on the cook time and thickness of the cut. The flavor is spectacular. I suggest using olive oil rather than other ones and not peeling the potatoes."
"I've made these fries twice now and forgot to review the first time. I put all of the spices in a big ziploc bag and shake the fries that way-then pour the oil in the bag and "squeeze" gently until coated. Another reviewer insisted that the baking time was too long, but it seemed about right to me. Maybe it depends on thickness of your fries and the 'personality' of your oven. I used a french fry cutter and baked for 30 minutes. Just have to keep an eye on them. One more thing...I also did the LIGHTEST dusting of cayenne pepper over my fries before baking because I like alot of zest on my fries! Thanks for an outstanding recipe!"
"We really loved these. But next time I will use the non-stick aluminum foil. Also I will broil them near the end because they turned out to be just a touch soggy. But I will be making them again, and I can't wait!"
"UPDATE: I made this again, but instead of spraying the nonstick spray on the pan I used parchment paper. This helped crisp the fries better and they didn't stick to the pan the way they did even when using nonstick spray!
YUM! These were super terrific! I will be making these again! Thank you!"
"These are soo tasty and so easy! Thanks for sharing this. My husband says he now has a favorite fry. I am a mother of 5 and everyone of my kids loved them."
"The seasonings are spot on! I cut my potatoes like I'd normally cut fries, and for the time specified, it was too much. I ended up with some potato chips! But that being said, the flavor is great, and through trial and error, I'll find the right slice, temp, and time combo. I used olive oil instead of regular oil. Yum!"
"Very flavorful. Great blend of spices. Healthy and easy to make. I sliced my potatoes into fairly thin strips, so I cooked them only about 25 minutes and they were perfectly lightly browned and gently crisped. Great alongside our veggie burger lunch. I will make these again!!!"
"These are excellent! I made just as stated only I had to triple the recipe for my family. They turned out deliciously crispy and flavorful. A definite keeper for us! Thanks for sharing."
"Excellent!!! These were really good and so easy. My kids tore them up and were begging for me to make them again tomorrow. ;-) thank you so much. This is a keeper and will probably be a weekly favorite from now on."
"Really good....did not have to change a thing!"
"Thunbs up - very tasty. Will make again. Thanks."
"These potatoes were an instant hit in our family! The kids think they're getting a treat, and I have a simple, popular side dish to serve. Win-win! I like the recipe so much, I'm planning on making a bulk batch of seasoning. Thanks for posting it!"
"These were a great part of our "finger food dinner". We added a little more Parmesan cheese to the mixture, and tossed the potatoes in the oil first, then the mixture."
"I made 2 separate batches. It is important to put the spices on before the oil. Nice combination of spices, but I didn't end up with the best texture. They seemed overcooked inside, while getting tough instead of crispy on the outside. Maybe it's my old, finicky oven that didn't have the right temp, who knows."
"Great recipe, yummy fries! I did cut the heat back to 425F due to other dishes I was cooking at the same time. Everyone loved them. Thanks for the recipe!"
"We thought these were wonderful. I've made them 3 times in 2 weeks and they are now my go to 'fries'. The timing worked out quite close - it may have been an additional 5 minutes but it is easy to time the rest of the meal around them. Thanks so much for posting this one."
"Fantastic!! Easy and delicious! Went well with our grilled burgers tonight. Thanks!"