recipe reviews for:

Homemade Crispy Seasoned French Fries

“My family loves French fries and with 4 children the bag fries from the store just weren't enough and became too expensive. So I tried batter - after all it makes chicken, shrimp, and onion rings crispy so why not potatoes. Now even my husband can't get enough of these French fries. They even stay crispy when you reheat in the microwave.”

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Reviewed: Nov. 21, 2009

Very tasty - didn't need catsup or anything!

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Kelley Smith

Cooking Level: Intermediate

Home Town: Dayton, Ohio, USA

Living In: Arlington, Texas, USA

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Reviewed: Nov. 20, 2009

I made this just like it said except baked them instead of fried. Would have rated it a 1 but I didn't fry like recipe recommended. Batter was goopy and just tasted like freezer burned Orieda fries out of a bag. I'm sticking to my oven fries. If you want to try this, fry them!

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Mrs. Payne

Cooking Level: Expert

Home Town: Mesa, Arizona, USA

Living In: Waco, Texas, USA

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Reviewed: Nov. 19, 2009

Taste was good, had to add more of everything, but still good. The real problem was me and my total lack of patience.

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mommy & tootie

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Reviewed: Nov. 19, 2009

I added white and black pepper, used g and o powders instead of salts, and 2 t. seasoned salt instead of plain. This will be great for cheese fries.

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PAMELA D.

Cooking Level: Expert

Home Town: El Paso, Texas, USA

Living In: Dallas, Texas, USA

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Reviewed: Nov. 18, 2009

Without a doubt the best french fries I have ever tasted. My husband was in potato heaven! I substituted Lawry's seasoning salt for the spices (family favorite) and they were sensational.

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Amy

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Reviewed: Nov. 18, 2009

Timely, but soooooo good! First time I thinned out the batter too much and had to season a little more after cooking, but my small dinner party DIDN'T LEAVE ONE FRY BEHIND!!! Did them again for boyfriend with thicker batter seasoned a little more and they were just as good!

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wubwee@yahoo.com

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Reviewed: Nov. 17, 2009

Great...loved them! It is very time consuming, so I got impatient and just through them all in there...they will clump up in the beginning but after a few mins, just shake em apart....wahhlla!! Very versitile..you can add any seasoning you'd like. I didnt even need ketchup!!

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sweettooth55

Cooking Level: Intermediate

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Reviewed: Nov. 16, 2009

these were great!

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cynders

Cooking Level: Intermediate

Home Town: Greenfield, Massachusetts, USA

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Reviewed: Nov. 9, 2009

YUM!

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Jrhome

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Reviewed: Nov. 5, 2009

And to think I almost gave up on homemade french fries. These are not the best fries I have ever had, but they are easily the best fries that I have ever made at home. This recipe is quick, simple, and a definite keeper!!!

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RandyLee

Cooking Level: Intermediate

Living In: Santa Cruz, California, USA

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Reviewed: Oct. 20, 2009

Very tasty recipe. I think I added to much water because the batter didn't stick that well. But other than that the taste was great. I also added cayenne.

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HOTNSPICY

Cooking Level: Intermediate

Living In: Medina, Ohio, USA

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Reviewed: Oct. 8, 2009

It was a good tasty recipe, but the batter ended up too crunchy for me. I made exactly as the recipe says.

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lynnshamrock

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Reviewed: Oct. 7, 2009

Very tasty!! I sliced my potatoes so they were round. I also used beer instead of water. The batter didn't smell so great but my fries turned out very crispy. Not at all soggy. I cooked in a skillet until brown on both sides. I didn't use garlic or onion salt. Instead I used garlic and onion powder and added a little more salt and substituted black pepper for the paprika. I will definitely make again. Worth a try!

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Colbiesmommy

Cooking Level: Intermediate

Home Town: Lexington, Kentucky, USA

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Reviewed: Oct. 1, 2009

These changed my opinion about home made fries. They were really good. Instead of paprika I added black pepper.

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bountifuljoi

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Reviewed: Sep. 30, 2009

These were great... I let the fries sit in ice water for 30 minutes and dried. Then, mixed up flour/paprika/garlic and onion powder plus some chili powder - added water to get pankacke batter consistancy. Dropped in the fries and shook'em around like buffalo wings and used tongs to drop them in the oil for 2 minutes. Drained them and let them cool for a few seconds - then returned them to the oil for 5 more minutes. Came out perfectly crunchy and lots of flavor.

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beenedip

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Reviewed: Sep. 28, 2009

I was snacking on these fries while cooking them, and they were really crispy and yummy. However, by the time I was finished they were no longer crispy, but rather limp and greasy. I won't make these again.

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Anna

Cooking Level: Beginning

Home Town: Greybull, Wyoming, USA

Living In: Laramie, Wyoming, USA

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Reviewed: Sep. 23, 2009

Yummy! These fries are good. :) I deep fried them, and tweeked the recipe a bit. I didn't have garlic salt or onion salt, so I replaced it with a combination of onion poweder/ garlic power and salt. I also used less paprika and some regular pepper.

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Res

Cooking Level: Intermediate

Home Town: Rockville, Maryland, USA

Living In: Frederick, Maryland, USA

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Reviewed: Sep. 21, 2009

GREAT!!!!! Just finished making 5lbs of these fries and the first three batches didn't make it to the dinner table!! I did add a few extra seasonings, but basically follwed the recipe and the family LOVED them! ***I had to make a run halfway through cooking and notcied that the fries made AFTER the batter had sat for 30 minutes were much, much more crispier than those made immediately after it was mixed!*** Thanks for sharing!!

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Tricenarian

Cooking Level: Intermediate

Home Town: Oakland, California, USA

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Reviewed: Sep. 20, 2009

The reviews are right, these fries are crispy. However, the texture for me was more like "battered" french fries. We fried them and kept them in the oven because we were also deep frying halibut and from the reviews, it sounded like these were going to take a long time. That was in our favor because they got even crispier at 200 degrees for 20-30 mintues. They were not bad by any means, just wasn't the texture I was going for tonight.

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