These were great!! I made a trial batch with one potato to see how it would taste. I put garlic olive oil, salt, pepper, and dried basil in a mixing bowl. After mixing the spices, I threw in the potato strips and tossed to coat evenly. I used un-greased parchment paper and did not have trouble with the fries sticking to it like some other reviewers had said. I did have to bake for about 30 minutes as my strips were slightly thicker... and they turned out really good!! My total prep time was 5 minutes!! Definitely a keeper! Will make again on a larger scale next time.

Reviewed On: Jan. 17, 2010

This was really, really creamy and absolutely scrumptious! However, it was a tad salty - the feta and the Parmesan both together was probably a little too much. Next time, I'll only do feta. I made two changes based on everyone's reviews: 1. I added garlic (One large clove) 2. Subbed the mayo for sour cream. (Not a fan of raw eggs in the mayo.) Will make again.....and again.....and again! :)

Reviewed On: Jul. 7, 2009

I made one change to it - My avocados were rather small, so I put two instead of 1. This is soooo awesome!! Such a lovely, refreshing twist to guacamole! The feta adds to the creaminess and also adds a little tang to it. This was the second time I made this - first for my family, and then last night for my friends. Both groups loved it, and it disappeared very quickly!

Reviewed On: Apr. 20, 2009