Reviewed: Feb. 1, 2013

Awesome, but there more like fries, right? Anyways, I add onion powder and garlic salt. I went a little light on the oil just because I was feeling heathly for a change... and I was running out. Also, I mixed the potatoes in a large zip lock baggy instead of a bowl. It was easier that way, I thought. That way, I could mix anything else I wanted in there with it. :D This was easy, fast and everyone liked it. I'll so make it again. Thanks for the recipe :3

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Reviewer:

RavenCook

Cooking Level: Intermediate

Reviewed: Dec. 30, 2012

This was OK. I added salt, pepper, and Rosemary. Cooking time was more like an hour, and yes, they were cut into wedges that weren't especially thick.

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Reviewer:

sphark

Reviewed: Dec. 16, 2012

These were very tasty. Best way to describe them is Baked Potato Fries. I recommending preparing a sour cream/chive dip for them.

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Reviewer:

goofystitch

Reviewed: Dec. 10, 2012

Absolutely amazing. my brother Loves them. great snack for the whole family. i use this recipe all the time and they are definitely not bland! I Love

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Reviewer:

cocho98

Reviewed: Jan. 29, 2012

It's marvellous. I add mushroom and onion with a little bit salt. The taste is great and perfect as a side dish of my steak.

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Reviewer:

Honeybee

Cooking Level: Beginning

Reviewed: Nov. 18, 2010

I've been roasting potatoes this way for years. Didn't know they were considered 'English' though. I also make my own Italian Dressing and marinate the potatoes a few minutes and then roast so I guess mine could be considered 'English-Italian', huh? This recipe is fine as is though and is so adaptable to tweaking. Thanks for this one.

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Reviewer:

yoyo1198

Cooking Level: Expert

Home Town: Henderson, Kentucky, USA

Reviewed: Nov. 17, 2010

Can't even fathom anybody criticizing this recipe - it's as basic as a "pure potato" recipe can get, and that's not a bad thing. EVOO, salt & pepper shaken up in a zip-lock w/ the potatoes - wonderful! Just as good w/ the addition of paprika and garlic. But really, this recipe is the potato equivalent of the grilled cheese - Simple. Good. Yum. Season to your heart's content, but at the core of this recipe is a moist hunk of potato. Repeat. Yum.

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Reviewer:

Rock_lobster

Cooking Level: Intermediate

Home Town: Atlanta, Georgia, USA

Living In: Braselton, Georgia, USA

Reviewed: Feb. 24, 2010

Simple and delicious, and healthy. I'll be making these again and again. For what it's worth, I was preparing another dish with this (Crispy Coconut Chicken Fingers) and thus needed the oven @ 450. I placed these on the lower rack and followed the above instructions otherwise...including cook times. They came out great and were not overdone.

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Reviewer:

GRECKLE

Cooking Level: Intermediate

Living In: Annapolis, Maryland, USA

Reviewed: Dec. 15, 2009

This is nice for "on the fly." Definitely don't use too much oil and I added garlic salt, which added a nice flavor. I sliced them fairly thin and cooked about 15 minutes, turning over half way through.

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6 users found this review helpful