Reviewed: Nov. 18, 2009

Made these as written and it was pretty good. I liked the lemon :)

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Jenwee99

Cooking Level: Intermediate

Home Town: Thornton, Colorado, USA

Living In: Yorktown, Virginia, USA

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Reviewed: Oct. 23, 2009

These were ok. Nothing exciting, but not bad either. I probably wouldn't make this exact recipe again because I like more spices on my oven-fried potatoes to make up for the lack of french-fried flavor. I thought the recipe called for a little more oil than is strictly necessary (the finished product had an oily feel to it) and the "salt and pepper to taste" is pretty vague. I used 1/2 tsp. for a doubled recipe (of each).

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JARRIE

Cooking Level: Expert

Living In: Richmond, Virginia, USA

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Reviewed: Sep. 4, 2009

In Bruxelles, we have small potatoes, so this works well to make them taste better. Mashed potatoes just don't work with the potatoes I have to work with. I made this once for my hubby and he liked them so much I have made them every week for six months. I don't really notice the difference in putting lemon juice or not, so I don't now. Definitely a staple!

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beaubrent

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Reviewed: Sep. 3, 2009

These were okay; I would say better than some but not the best! I put garlic salt on them to add a little flavor but I think some more seasonings are in order.

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bekah_hope

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Reviewed: Jul. 19, 2009

great kick off recipe and the cooking time was right on. I didn't have any lemons so I squeezed an entire lime into my ovoo & seasoning salt. I think the lime (and probably the lemon) give these fries a little, unexpected kick. Gobbled up in no time! Thanks!

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FINCH

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Reviewed: Jun. 17, 2009

This works. It also lets me do another dish under the broiler while these finish, or just to keep them hot.

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Wun Fungi

Cooking Level: Expert

Home Town: El Paso, Texas, USA

Living In: Los Alamos, New Mexico, USA

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Reviewed: Jun. 10, 2009

Very good, only they were a bit soggy and needed salt.

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IsabellaBakes

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Reviewed: Mar. 24, 2009

I cut the potatoes into thin fries and par boiled them for about 4 minutes before tossing with the oil and lemon juice. Added a few shakes of seasoned salt and oregano. Very good. (Even though I boiled the potatoes to give them a head start, I had to bake them much longer - maybe 15 minutes more - to get them as crispy as I like.)

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gapch1026

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Reviewed: Mar. 23, 2009

My family loves this recipe. Even my 2 yr old eats them. I make these about once a week! Very Good. I agree they do need some seasonings though, seasoned salt is good.

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joteuber

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Reviewed: Feb. 26, 2009

I've made this recipe twice. The first time it came out perfect, the second time i used too many potatoes and they didn't get crispy enough. Both times i added cayenne pepper which to me made them extremely good, however the recipe as is deserves five stars.

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diva_sheena_02

Cooking Level: Intermediate

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Reviewed: Jan. 28, 2009

This is a fabulous recipe for those watching their fat intake. I like the lemony flavour and only added a sprinkling of sea salt once they were cooked. I started off baking them, but perhaps because I did not use tin foil, they did not brown quickly enough for my liking, so I turned on the grill function and they were DELICIOUS! Thanks for a healthy version of a favourite.

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Merle

Cooking Level: Intermediate

Home Town: Cape Town, Western Cape, South Africa

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Reviewed: Dec. 3, 2008

Not a lot of flavor but a great base recipe! Next time I will try with oregano and seasoned salt. Thanks a lot!

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ahottchicka

Cooking Level: Expert

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Reviewed: Oct. 31, 2008

Here are my reasons for 3 stars: 1) raw potatoes are extremely difficult to cut and require more prep time and 2) At the 20 minutes mark when I turned the wedges over they were ALL very soft and I knew the baking time/temp wasn't right. I baked them for 5 minutes more while I heated up vegetable oil in a pan. Then, I fried the fries for about 5 minutes and topped off with some Kosher salt. YUM!

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Qsanti

Cooking Level: Intermediate

Living In: Whitefish, Montana, USA

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Reviewed: Oct. 21, 2008

Wonderful! I used about 4 medium potatoes - chopped with the fry cutter on large blade. I splashed a small amount of the lemon juice into the ziploc bag and didn't even taste it. We cooked these on 400 for about 32 minutes and they were just a little crunchy and soft in the middle, probably could have went 40 minutes for a little more crunch. Granted it's more time consuming than the frozen stuff, but it's worth it!

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Angellina

Cooking Level: Intermediate

Home Town: Dowagiac, Michigan, USA

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Reviewed: Oct. 15, 2008

We loved these potatoes. I used olive oil with the lemon juice and the color of the potatoes was super. Crisp on the outside and soft on the inside. It is simple and makes a nice addition to an ordinary potato.

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Pam Parry

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Reviewed: Oct. 14, 2008

Very disappointing. Too much lemon flavor and they didn't brown at all. It's possible I cut the wedges too large, but regardless we didn't like this at all.

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Wildwing

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Reviewed: Sep. 12, 2008

We used potatoes we received from the CSA instead of baking potatoes. Instead of vegetable oil we used canola oil. Also used sea salt and fresh ground pepper. After they were done baking we topped them with fresh grated Parmesan cheese. Tasted really good. We will be making them again.

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furrykidmom

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Reviewed: Aug. 3, 2008

YUM!!!i added more lemon to them when were done served them hot got smiles from every one also a great snack for picky eaters!

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ruby

Cooking Level: Beginning

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Reviewed: Jul. 24, 2008

I just couldn't see where the lemon really added anything to these potatoes. But I really like lemon, so I think I will try this again and add the lemon after bringing them out of the oven, as a different way of doing things, and see how that turns out. Thanks for posting!

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