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: Mar. 12, 2008

you've got to be kidding me...you're going to dip each individual fry one at a time ? did i miss something here ?

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rhall123

Cooking Level: Intermediate

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Reviewed: Mar. 10, 2008

YUMMY! MY 9 YEAR OLD LOVES THESE FRIES!!! I ADDED SOME RED PEPPER FOR A KICK THEY ARE WORTH THE EFFORT A MUST TRY THNX :)

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Tara

Cooking Level: Professional

Living In: Tomah, Wisconsin, USA

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Reviewed: Mar. 7, 2008

How can you improve upon fried potatoes? By battering them, of course :) I thought this was a simple yet pretty tasty recipe. Definitely follow the directions of placing potatoes in the oil one by one, or you will have clumps o' fries (although that makes it pretty easy to turn them over!) I used the restaurant Red Robin's seasoning, which had pretty much the ingredients listed here, making it that much simpler.

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SJHERRON

Cooking Level: Intermediate

Living In: Cleveland, Ohio, USA

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Reviewed: Mar. 2, 2008

Very good. I used my deep fryer and placed them in one at a time and tried to space them apart as best as I could. If you shake the basket a little, they won't stick to each other. They came out nice and crispy in about 4 minutes.

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missb78

Cooking Level: Intermediate

Home Town: Decatur, Indiana, USA

Living In: Noblesville, Indiana, USA

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Reviewed: Mar. 2, 2008

This was great! I added 1/2 teaspoon of red pepper worked out great! The thinner fries tasted better than the thicker ones! Italian by Marriage, Country at heart!

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Michelle Marino (Potato Lover)

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Reviewed: Mar. 2, 2008

This was an awesome recipe. I have made french fries with a batter before and they were aweful. This coating was not thick, it made them so crispy. My fiancee LOVED them. I just made them last night and he has told everyone about them. The only change I made was to add parsley and chilli powder. Would definatley recommend!!!

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soccergrl14

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Reviewed: Feb. 28, 2008

Hands down the best fries EVER. PERIOD!!

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Bolmsted

Cooking Level: Intermediate

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Reviewed: Feb. 23, 2008

Awesome if done correct!! We only used 1 lb potatoes (3) and 1/2 c flour, 1 t each garlic powder, onion powder, paprika, and 1/2 t each salt, sea salt, pinch of cayenne pepper. Instead of the water we used beer and I needed about 1/2 - 3/4 c to make the batter. You must heat the oil to 350, for my gas stove that was just a lil above medium. I let it heat for 10 minutes. I fried 5-6 minutes each side and then drained each bunch on a new set of paper towels to absorb the most oil. Awesome. If you need to reheat do so in oven 350 for about 5 minutes. Just great!!

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072705r

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Reviewed: Feb. 16, 2008

this was a nice change from the regular fries. I made these to go with the Coconut shrimp from this site.here is what i did; instead of water, i used some of the beer left from the coconut shrimp II and doubled the listed dry seasonings and i also added ground red pepper, garlic powder, onion powder and a dash of sea salt. this is definitely a keeper. thanks for the post :D

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MS 2 REE

Cooking Level: Expert

Home Town: Charleston, South Carolina, USA

Living In: Marietta, Georgia, USA

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Reviewed: Feb. 15, 2008

DH figured it was his turn to review a recipe, as he LOVED these crunchy/tender fries.And so; We tweaked the seasonings slightly because we aren't salt people, but otherwise followed the recipe. (We also used Canola oil for frying which takes a little bit longer to heat in the pan). For those who thought it was a tasty but messy ordeal to make this recipe; set up an assembly line of sorts. One bowl with the drained potatoes, one with seasoned flour, and one dish lined with paper towels, to drain the finished fries on as well as a strainer or whichever utensil you choose to scoop the hot fries out with. If you have enough space to set all these bowls right next to your stove, it's not nearly as messy. Thanks so much for a great and easy recipe we will use many times over!

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Mrs. Snell

Cooking Level: Expert

Home Town: Findley Lake, New York, USA

Living In: Tionesta, Pennsylvania, USA

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Reviewed: Jan. 26, 2008

So good!

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Tamara

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Reviewed: Jan. 3, 2008

Just tried it my 5 year old love it. Thanks

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sunflower

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Reviewed: Dec. 30, 2007

I didn't like these. The coating was great but, since the recipe says to put the fries in one a time, the frying times were different and it's hard to keep track of the ones you put in first so I found that many of the fries where not totally cooked. All in all, not that great. To each his own I guess!

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Brandee

Cooking Level: Expert

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Reviewed: Dec. 21, 2007

Just what I needed after a really bad day! I made them as directed and they were just as good as store bought or restaurant fries. Next time, I'll spice up the batter a little more but overall, a decadent treat after a long day.

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abby

Cooking Level: Intermediate

Home Town: Windsor, Ontario, Canada

Living In: Regina, Saskatchewan, Canada

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Reviewed: Dec. 18, 2007

Awsome we were impressed,dont care about the mess we will have them again and again thank you

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KMARTSHOP

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Reviewed: Dec. 16, 2007

awesome! THANK YOU!!

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Dontcha411

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Reviewed: Nov. 30, 2007

These were delicious, the only reason I give them 4 stars is because they make an absolute mess in the kitchen! Pretty good flavor, however, and the potatoes are nice and hot. Great recipe! Thanks!

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Beth

Cooking Level: Intermediate

Living In: Des Moines, Iowa, USA

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Reviewed: Nov. 29, 2007

I love your fries.5 stars from me,my husband and my son!!!

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VASSI

Cooking Level: Expert

Living In: Windsor, Ontario, Canada

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Reviewed: Nov. 8, 2007

This was such a great recipe =). We all enjoyed them. 5stars for sure.

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firelinea

Cooking Level: Beginning

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Reviewed: Nov. 5, 2007

Seasoning was good, but just too greasy for my taste. I may have fried them too long, I don't know. I would suggest keeping the slices larger for more potato-per-bite and less of an oily taste. Will bake next time.

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