I used Russets, medium to small, cut them into eighths so they were perfect large fry size. Tinkered quite a bit with the spices based on what I had on hand and my kids' tastes. Used a little cumin, seasoned salt, Cajun seasoning, Italian seasoning, pepper melange. Cooked for the full 45 minutes, turning every 15 as directed. After that, topped them with some shredded nacho cheese and put back in the oven for another three minutes. Big hit with the kids, and I have to say I enjoyed them very much.
This is fundamentally a fine recipe. Toss them in oil and use a good mix of spices depending on what you like and you will be happy.
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