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: 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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SNOSHOE

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Reviewed: Sep. 18, 2009

These fries were great! I simply froze the leftovers and have been using them all week as a side dish! Still crispy!

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Bland

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Reviewed: Sep. 17, 2009

Oh my gosh....Great great recipe...Fries were crispy and delicious...will definitely make again...

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Shell

Cooking Level: Expert

Home Town: Calhoun City, Mississippi, USA

Living In: Fort Hood, Texas, USA

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Reviewed: Sep. 15, 2009

Tried deep frying can out soggy and bland.Maybe try baking

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ktchup

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Reviewed: Sep. 11, 2009

My family could not get enough of these fries!

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Niki

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Reviewed: Sep. 7, 2009

This was a good recipe. Relatively easy to make and the result is a nice, crispy, home made fry. I tried the batter both thick and thin (as called for in the recipe) and my husband and I liked the thin batter better. Cooked these in the deep fryer at 375 for 9 minutes. Very versatile base recipe that can be spiced to taste. I could see using this on any type of vegetable to deep fry. It's very popular in restaraunts these days to serve battered fried green beans, cauliflower, broccoli and even asparagus! I think this would work well for all. Thanks, Cassie!

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DKIRK02

Cooking Level: Expert

Home Town: Harrisonville, Missouri, USA

Living In: Merriam, Kansas, USA

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Reviewed: Sep. 4, 2009

these were some of the best french fires i've had in a long time! my family loved them.

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sara.l

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Reviewed: Aug. 31, 2009

Great fries! I followed the recipe but I used the twice fried method. I dipped them in the batter, then fried them at 340 degrees until they were soft but not golden, removed them and let them drain and cool for about 10 minutes, then I fried them again at 375 until they were golden brown. Seasoned and crispy-perfect!

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Heather

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Reviewed: Aug. 21, 2009

These are excellent! I'm not a huge french fry person but I couldn't stop eating these. My husband used the batter for chicken nuggets last night and they were awesome. A must try.

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Mom of 3

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Reviewed: Aug. 16, 2009

Very good!! So easy to make, esp. if you have a french fry cutter. I usually don't like battered fries, they remind me of those crappy tasting things you usually get at ball games and stuff where they need to keep them hot, but these are really tasty and good. If you want a coated french fry, this is the recipe.

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lizhunthomom

Cooking Level: Intermediate

Home Town: Denver, Colorado, USA

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Reviewed: Aug. 9, 2009

These fries are excellent. My super picky hubby usually does not like homemade fries. He has to have the frozen ones. With these he really likes them. I have made these twice and my advice is to use a deep pot instead of a skillet that way you won't get splashed with hot oil. I ran out of paprika the second time around so I used chili powder instead of the other seasonings. Turned out great and gave them a bit of a kick.

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staceywatts

Cooking Level: Intermediate

Home Town: Nashville, Tennessee, USA

Living In: Springfield, Louisiana, USA

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Reviewed: Jul. 31, 2009

These were really good! I added extra salt and some ground red pepper to put some extra kick to them. I made the batter thick and coated sweet potatoes (skins on). The spicy outer coating giving way to the sweeter inside was just excellent! Fried them at 375 for about 3-5 minutes.

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Mary Bear

Cooking Level: Expert

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Reviewed: Jul. 29, 2009

I did something really wrong here! Believe it was my batter. It was quite 'liquid' and instead of coating just puddled around them. I baked them as suggested and they took over an hour at 350 and eveything stuck in the process. No real flavor at all. Again, I'll accept the error was mine but what I ended up with was frankly just awful. :(

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Dustoffmom

Cooking Level: Expert

Living In: Huntingdon, Tennessee, USA

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Reviewed: Jul. 26, 2009

These came out perfect - crispy on the outside, tender on the inside. And even though it took about 30 minutes to make roughly 8 servings, the first batch was as crispy as the last.

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