recipe reviews for:

Baked Basil Fries

“A Parmesan cheese and basil coating provides these 'homegrown' fries with their pleasant taste. Baked in the oven, they're a zippy alternative to deep-fat fried potatoes. This is a free sample recipe of our forthcoming Quick-Smart™ premium recipe collection. Taste of Home's Fast Family Favorites features 300 mouth-watering recipes that can be table-ready in about 30 minutes and all work with Allrecipes' exclusive timesaving Quick-Smart™ tools. The complete Premium Collection is available by subscription only.”

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Reviewed: Oct. 19, 2009

I used this as a place to start. I cooked them in a frying pan as my oven was full. I cut the potatoes using my ancient veg-o-matic. In the fry pan, I added oil, basil, some oregano and thyme, and chopped garlic, heated that up, then added the potatoes. Mixed the potatoes all around to coat then sprinkled Parmesan cheese all over, stirred again, lowered the heat and covered. Took about 12 minutes and they were perfect.

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Amy Williams

Cooking Level: Expert

Living In: Salem, Oregon, USA

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Reviewed: Jun. 14, 2009

The flavor was great. The biggest problem was that these stuck to the pan, even after using Pam spray. What a huge mess! And, the cleanup--well, let's just say the pan had to soak for 2 days and be scraped with a spatula. Will not be making these again. Very disappointing.

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stanleyandsammiesmom

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Reviewed: May 10, 2009

I enjoyed these fries. I sliced mine into rounds and added twice the garlic and a bit less of the basil. They took about 20 minutes to bake into 1/2 soft, 1/2 crunchy. We'll definitely make these again.

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SnowyMarigold

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Reviewed: May 9, 2009

These turned out fine, except I had a hard time turning them and in the end, I bypassed that step. I also added extra cheese at the end of the baking time and turned up the broiler to crisp them up a bit. Very yummy. Will probably use again.

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Christina

Cooking Level: Intermediate

Home Town: Scottsdale, Arizona, USA

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Reviewed: May 7, 2009

I'm not sure about these.... I still think "fried" french fries are the way to go (even though they are AWFUL for you). My fries BURNED. REALLY. BAAAD. I made a couple of mistakes though, so I am willing to give this one more try to see if it will turn out better next time. Here are my "no no's" : a) to keep my cut "fries" from turning brown (I prepped ahead of time), I soaked them in a lg. pot of cold H2O; when transferring to my cheese/herb mix. (which I mixed in a lg. Ziplock bag), I could tell that I didn't dry my potates well enough b/c there was a LOT of moisture in the bag (which probably had something to do with how they turned out...) & b) I subbed 2 lg. Idahos for the reds called for and, as a result, had too many fries so ended up doubling the cheese/herb/EVOO amts. to compensate (I'm not sure this was the right thing to do either). I must say that my cut fries looked very nice - I used my PC crinkle cutter (what a great use for an otherwise "useless" gadget!!!). My only other change was to use 1/2 Romano - 1/2 Parm & 1/2 basil - 1/2 oregano. Served alongside Slj6lori's grilled basil chicken burgers found on GroupRecipes. One thing to note: My fries were thouroughly cooked after 15 mins. I ruined them by cooking longer. Oh, and my 1st batch baked on my PC stone turned out much better than the 2nd one baked on my greased cookie sheet (go figure!). Thx. for sharing :)

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Mickey

Cooking Level: Expert

Home Town: De Soto, Missouri, USA

Living In: Elgin, Illinois, USA

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Reviewed: May 5, 2009

These were surprisingly good!

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Peggy

Cooking Level: Intermediate

Living In: Houston, Texas, USA

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Reviewed: Apr. 28, 2009

These were VERY bland to me. They tasted like a plain baked potato with too much basil. It definately needed more seasoning. I also could not taste the cheese.

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Heather

Cooking Level: Expert

Home Town: Tuscaloosa, Alabama, USA

Living In: Boaz, Alabama, USA

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Reviewed: Apr. 7, 2009

Everyone raves about them! I've made them both ways - fresh cut potatoes and frozen fries. Both are delicious. You just need to weigh healthy vs convenient. :)

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Jenifer

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Reviewed: Mar. 22, 2009

Yum, these were so good! Loved the flavor. Next time I will add a little salt. This would be good with other italian seasonings also. Thanks!

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Robbie

Cooking Level: Intermediate

Living In: Concord, California, USA

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Reviewed: Mar. 19, 2009

The taste of the basil mixture was pretty good from what I could gather from out of the taste of burnt potatoes. Followed the recipe to the "T" and the fries stuck so much to sheet and burnt on there, it was so frustrating. Next time I think I might follow the idea of another user and use the premade french fries and just toss them in the basil mixture.

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ADZELL

Cooking Level: Intermediate

Living In: Ann Arbor, Michigan, USA

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Reviewed: Dec. 5, 2008

I want more parm. and garlic flavor

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Amy J

Cooking Level: Intermediate

Living In: Bartlett, Tennessee, USA

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Reviewed: Nov. 30, 2008

I'm a sucker for french fries - and this recipe satisfies that craving without all the fat! Very tasty!!

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Mel

Cooking Level: Intermediate

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Reviewed: Nov. 7, 2008

These fries had great flavor. Only problem was that they didn't get crispy even though I cut them very thinly. I'll definitely play with the baking time until I get it right, as I looked the taste of these fries!

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PPERRY0501

Cooking Level: Intermediate

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Reviewed: Jul. 23, 2008

Mixing the ingredients to coat was difficult, I had to manipulate the mixture with the fries in a big freezer bag to get them coated evenly. Then in the oven, fries stuck to the pan. They did taste good, because I like my cheese slightly burnt, and my friends ate them up. I will experiment with different ingredients and cook times to get something that works better for me.

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KATYBEANS

Cooking Level: Intermediate

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Reviewed: Jun. 26, 2008

The fries were good but they stuck to the pan.

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MsFelicia

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

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Reviewed: Jun. 19, 2008

My husband requests these, they are so good. He hates those frozen bag fries...so thank you!

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Shara

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Reviewed: Jun. 9, 2008

I made these twice in the week following receiving the recipe! The have been a great hit both times. I had issues with them sticking to the pan though -=/. I tried more oil and I tried using foil...still having issues. They taste great though! A great fried alternative!

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Pagelit

Cooking Level: Intermediate

Living In: Saint Louis, Missouri, USA

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Reviewed: May 30, 2008

Good. My picky eater that won't eat potatoes for anything liked these!! Thank you

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Caseyjo

Cooking Level: Expert

Home Town: Pickerington, Ohio, USA

Living In: Marysville, Ohio, USA

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Reviewed: May 19, 2008

Yummy! I tossed everything into a big tupperware bowl with the lid on and shook it. Then I put it on a baking sheet covered with aluminum foil which I had sprayed with Pam. Turned out great.

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MAMABEAC

Cooking Level: Expert

Living In: New Creek, West Virginia, USA

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Reviewed: Apr. 16, 2008

These taste great and are so easy to prepare. I added more seasonings like some pepper and onion powder to the mix because I wanted to make sure they had alot of flavor and I also just cubed some potatoes instead of doing fries. I'll definitely be making these again.

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