Reviewed: Nov. 20, 2009

Yummy!!! These are great and alot more healthier for you. I will be making these again.

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BAWILLIS66

Cooking Level: Expert

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Reviewed: Nov. 18, 2009

Excellent! I also added a little parmesan cheese.

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TNICHOLSLCC

Cooking Level: Intermediate

Home Town: Bennington, Nebraska, USA

Living In: Omaha, Nebraska, USA

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Reviewed: Nov. 15, 2009

These were delicious. I didn't have any paprika so made them without it, and they turned out yummy anyways. I can only imagine the extra oompf if I'd been able to add that too. This is a keeper recipe so I'll add it next time....

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BlogAlotAliCat

Cooking Level: Intermediate

Living In: Port Coquitlam, British Columbia, Canada

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Reviewed: Nov. 15, 2009

I made these and EVERYONE loved them.. Quite a hit at our house!

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Kris

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Reviewed: Nov. 12, 2009

Tasty and I find nothing to change about them. I didn't really measure the spices out, just sprinkled them on in approximation and the seemed to work well. Thanks for the great recipe!

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Amy

Cooking Level: Intermediate

Home Town: Homedale, Idaho, USA

Living In: Dundee, Oregon, USA

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Reviewed: Nov. 6, 2009

this is the best homemade French fry recipe...

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angie

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Reviewed: Oct. 24, 2009

Great flavor, but be careful of the cooking time based on how thick you cut your wedges. Very easy, fast, and tasty. Thanks for the recipe!

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hbear

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Reviewed: Oct. 18, 2009

Easy to make...great and healthy use of my many squash. I really enjoyed the addition of cinnamon w/ nutmeg. Sticking, turning, and uniform baking was successful by placing a small mesh (1/2 - 3/4") oven grill for use over a cookie sheet when baking the fries.

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Benny

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Reviewed: Oct. 15, 2009

Awesome! Sooooo good!

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Jessica

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Reviewed: Oct. 13, 2009

***A bit of advice for those of you who are having a hard time with the fries sticking to the pan...USE PARCHMENT PAPER!! It works wonders and you won't have to wash your pan.*** I've been making a rendition of these for a while now but this is the first time I've seen a recipe of the like that called for paprika so I was interested in trying it. I took the time/temp issues into consideration so I followed the crowd and baked them at 400 for 45minutes. However, they burned before time was even up. As far the flavor of the ones that didn't burn, they needed a lot of salt because they were a little bland and believe me, I love spice so I used PLENTY! All in all, I will stick to my old, and much better, recipe and refrain from using this one EVER again.

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HannahB

Cooking Level: Intermediate

Living In: Fort Worth, Texas, USA

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Reviewed: Oct. 4, 2009

These were yummy and go great with chicken.

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tennisfreak07

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Reviewed: Oct. 2, 2009

mmmm these were a nice side to burgers, really zested up the meal! i coated the potatoes by tossing them in a gallon ziploc bag with the spices and olive oil (and a palmful of shaved parm cheese). thanks ashlee =)

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eileen

Cooking Level: Intermediate

Home Town: New York, New York, USA

Living In: Queens, New York, USA

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Reviewed: Sep. 30, 2009

These were delicious and I will definitely need to double the recipe next time! I used a mandolin to cut my potatoes into rounds. Then I placed all of the ingredients into a large Ziploc bag, (I added 2 Tbs of olive oil instead of one), and shook it until the potatoes were evenly coated. You can play around with the seasonings to make them extra spicy, garlicky, with fresh dill, or whatever! I covered my baking sheets with foil and sprayed them with Pam to prevent sticking and make for easy clean up. I baked my potato rounds at 400 degrees for 20 minutes, flipped them over and cooked them another 20 minutes. Yummy!

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Sunny D

Cooking Level: Intermediate

Home Town: Las Cruces, New Mexico, USA

Living In: Plano, Texas, USA

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Reviewed: Sep. 30, 2009

The first time I made these I burned them - but that was entirely my fault! I was so disappointed that I tried again the next day, and they came out great! Easy to make and better than the frozen ones.

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DSCULLY100

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Reviewed: Sep. 29, 2009

These were really great! We live overseas and frozen fries are pretty expensive. These obviously took more time than frozen but well worth the effort! I followed the directions for the most part but not sure how much oil I actually used. They didn't seem like they were getting crispy enough so I just poured on more oil. They didn't get terribly crispy (like fast food fries) but they were great! They did get kind of soggy once they were out of the oven so make sure everyone is ready to eat when you pull them out of the oven.

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WALLIZGRL

Cooking Level: Intermediate

Home Town: Tampa, Florida, USA

Living In: Clearwater, Florida, USA

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Reviewed: Sep. 28, 2009

Yummy! I cut into fairly thick wedges and baked at 400 for 45 minutes (turning once). I added garlic salt to the rest of the ingredients, and served them with ketchup (and french dip sandwiches)... loves it :)

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sam0916

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Reviewed: Sep. 19, 2009

Simple, quick very mouth watering and easy to make. 5 all across the board.

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Windtraveler

Cooking Level: Intermediate

Home Town: Waukegan, Illinois, USA

Living In: Celaya, Guanajuato, Mexico

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Reviewed: Sep. 19, 2009

These are not exceptional, but they are very tasty. I like the flavor but it was still pretty mild, so I might try adding more chili powder next time.

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rookiecook

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Reviewed: Sep. 18, 2009

French fries are one of my favorite foods and these are amazing, sooo good and good for you. We make these a lot and my kids say they are better than any they've ever had.

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hope

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Reviewed: Sep. 15, 2009

These are pretty good...the chili powder and paprika kind of overpowered the tate a bit, I thought, but maybe that's because I cut the potatoes into shoestrings. They were also pretty limp; I stuck them back in the oven under the broiler and that seemed to perk them up a bit.

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nflwidow18

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Baked French Fries I

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