This was my first attempt at "oven" french fries. I'm loathe to deep fat fry anything, but love the flavor of french fries, so decided to try an oven version. I have to say these were very good! I used a special "french fry" potato cutter. This was easier than I expected. The coating was just right for one potato. I used parchment paper instead of foil--this elimates all the "stuck to the pan" issues, and doesn't require extra oil or Pam. I baked them at 450 and turned half way. They were good! A couple of singed spots, but not to the point they were ruined. They are certainly not as crisp as deep fat fried, but then again, you save about a billion calories, and still have the great flavor of french fries with your steak or burger or whatever. It's a keeper. P.S. I would cut down on the cayenne. Maybe because I used just one potato, but the "kick" was a bit much for our palettes. Next time we will try the garlic salt, as recommended by other reviewers. Don't forget--use parchment paper instead of foil. No sticking! Maplegirl2005
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