Reviewed: Jul. 10, 2009

It was just OK. Hubby wasn't all that impressed either.

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Mrs. Hoffman

Cooking Level: Intermediate

Home Town: Haslett, Michigan, USA

Living In: Grand Rapids, Michigan, USA

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Reviewed: May 24, 2009

I have to day this is really NOT very good! I was surprised after reading the reviews. I have to say that the breading tastes more like what you would put on chicken rather than on fries. We made the recipe exactly as it was posted and we were very disappointed and not to mention the kids who wouldn't even touch them! Sorry, I do have to agree with the other reviewer yuck.

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myhoneybear

Cooking Level: Expert

Home Town: Eagle, Wisconsin, USA

Living In: Milton, Wisconsin, USA

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Reviewed: Mar. 2, 2009

I made these as an alternative to the roasted potatoes I always make. Wonderful and Easy! Since I didn't have non stick spray, I lightly oiled the foil before putting the dredged pototoes on and half way thru baking I sprinkled a little more oil on each and turned over to finish.

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SHAWNIEMARIE

Home Town: West Hills, California, USA

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Reviewed: Jan. 20, 2009

awsome. these r the best i've had. My dad also thought they were great. I think i wanna use these and make a poutine out of it. thanks

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annie

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Reviewed: May 28, 2008

This recipe did not turn out for me. At all. I did it just like the recipe specified, but it just wasn't palatable. The seasonings were good on their own, so if I choose to make potato wedges again, I'll toss them in EVOO with the seasonings, minus the flour/breadcrumbs.

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tat2whttrsh aka Lambchop's Mom

Cooking Level: Expert

Living In: Seattle, Washington, USA

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Reviewed: Apr. 4, 2008

I didn't have onion salt, so I substituted 1 tsp. onion powder and 1/2 tsp. salt. I also added a couple of dashes of red pepper for a little kick. Delish!

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LADYSLEW

Cooking Level: Expert

Home Town: Newark, Delaware, USA

Living In: Baltimore, Maryland, USA

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Reviewed: Mar. 5, 2008

Be careful, these babies are addicting. The great thing about creating a seasoning for fries is it allows you to be creative. If you know your spices well enough you can create a rendition to a baked fry that fits your prefference. I did it with this recipe with some crumbs, italian seasoning, a dash of pap, some cayenne (for a spicy ping), and OF COURSE some extra garlic. . . Oh ya they are good if you know how to make em right. . .

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Night Owl

Cooking Level: Expert

Home Town: Duvall, Washington, USA

Living In: Woodinville, Washington, USA

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Reviewed: Dec. 4, 2007

Tasteless, sorry!

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CHARITYBOO

Cooking Level: Expert

Home Town: Oshkosh, Wisconsin, USA

Living In: Beaverton, Oregon, USA

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Reviewed: Sep. 18, 2007

I thought these were excellent. I used Panko crumbs instead of regular bread crumbs for an even crispier texture. Also added garlic powder, and adjusted the other spices to my families preference. A great change from regular potato wedges. I am going to try this breading on chicken and fish. I was snacking on the cold wedges out of the fridge the next day.

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