Reviewed: Aug. 17, 2009

These are so good! I tripled the recipe and used canola oil instead of butter. I didn't even put salt and pepper on the fries, and they were still yummy! Thanks for a fantastic way to make homemade fries!

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Nmb3

Cooking Level: Intermediate

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Reviewed: May 27, 2009

SOOO good! I used others suggestions and coated mine in olive oil, then put a generous amount of salt and pepper on it. I then lightly sprinkled it with seasoning salt. They were really good, and I didn't feel as guilty eating so many!

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AVAMARIE

Cooking Level: Intermediate

Living In: Houston, Texas, USA

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Reviewed: May 21, 2009

I just made them and OMG! they are so GOOD!! im 13 and they were so easy to make . im going to make them all the time!!

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chefkaylee

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Reviewed: May 6, 2009

These turned out great. I left the skins on my potatoes and tripled the recipe. I used real butter and after they were done, I placed under the broiler for a few minutes. I added kosher salt and fresh ground black pepper. These would be great with just about any seasonings.

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homeschooler3

Cooking Level: Intermediate

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Reviewed: Mar. 3, 2009

Great recipe! I followed other reviewers' advice and used olive oil in place of butter and cooked them on parchment paper. I shook them 2-3 times throughout the cooking time to prevent them from sticking to each other as well. Before putting them in the oven, I tossed on some pepper and seasoning salt and they cooked up crisp, a few minutes early! I highly recommend this recipe. Make it with any seasonings you like, you can't go wrong.

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Sarah

Cooking Level: Intermediate

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Reviewed: Jan. 21, 2009

Yeah, you must use olive oil. I started making these sometime back to cut down on "bad" fats. Cheap, fast and easy side too! I was trying to clone the garlic fries at Raider games. Try fresh finely minced garlic and finely minced fresh rosemary, S & P, paprika... whatever turns your crank. Even a topping of parmesan cheese.

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KELARJIAN

Cooking Level: Expert

Home Town: Fresno, California, USA

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Reviewed: Jan. 20, 2009

This recipe takes a little bit of time, but it is worth it! These are almost addictive!! Great recipe.

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KMSTEWAR

Cooking Level: Intermediate

Home Town: Thomasville, Georgia, USA

Living In: Clayton, Georgia, USA

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Reviewed: Nov. 9, 2008

These are good. My kids really like them. They really stuck to my cookie sheet even with frequent turning. Next time I will try to use parchment paper under them.

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Mkay3

Cooking Level: Intermediate

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Reviewed: Jul. 29, 2008

what can i say other than delish!!!

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ruby

Cooking Level: Beginning

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Reviewed: Jan. 5, 2008

Easy to make and came out very well.

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Jen S.

Cooking Level: Intermediate

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Reviewed: Dec. 29, 2007

10 stars! I saved this recipe to my Recipe Box the other day, went to the store last night to buy potatoes and today, while "treasure hunting", found a vintage ekco french fry cutter. Perfect! If you don't have one of these handy tools, consider buying one as it makes short work of cutting your potatoes into the perfect french fry shape! I just turned them over at the halfway mark and they're browing/crisping up beautifully. I used canola oil instead of butter. I'll be using this recipe on a regular basis as I'm already thinking about sweet potato skinny fries! Thanks so much for posting this recipe!

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CHARI

Cooking Level: Intermediate

Living In: Owego, New York, USA

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Reviewed: Dec. 28, 2007

This was easy and very good. The only changes I made was to use olive oil to toss them in and sprinkled with seasoned salt and pepper before baking. I turned the oven up to 450 degrees after the 45 minute cook time and cooked an extra 10-15 minutes to crisp up.

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brendaw

Cooking Level: Expert

Living In: Warsaw, Indiana, USA

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Reviewed: Jul. 1, 2007

I like this recipe and have used it for a long time. I use vegetable oil also, but first, I set my cut potatoes in ice for an hour, then I dry them off and put cajun seasoning on them before I cook them. They come out with some seasoning cooked into them. Then I add salt and pepper.

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KELLEY23

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Tomball, Texas, USA

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Reviewed: Jun. 28, 2007

I soaked the potatoe slices in cold water in the refrigerator for a couple of hours. This seemed to make more crisp. But regardless, it is a great recipe that I will definately make again!

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