UPDATE: MADE THESE AGAIN, BUT THIS TIME, I MICROWAVED MY (MEDIUM THICKNESS) CUT FRIES FOR 3 MINUTES, THEN PROCEEDED AS DIRECTED. THESE WERE S-O-G-G-Y!!! READ CAREFULLY - THE RECIPE CALLS FOR THICK CUT FRIES! THIS RECIPE DOES NOT WORK FOR ANYTHING OTHER THAN THICK, STEAK-CUT FRIES!!! BYPASSING THE PRE-COOK STEP AND / OR ADJUSTING THE BAKING TIME DOESN'T WORK. These were alright. I guess nothing compares to a basic french fry.... I guess I just prefer a sweeter coating on my sweet potato fries (which surprises me since it was the savory spice mixture that intrigued me to begin with!). I bet cinnamon sugar would be SUPER yummy! Personal preference aside, I pretty much followed Wannabe Gardener's directions to the letter and just wasn't a fan. Instead of using plain EVOO, I cracked open a new bottle of roasted garlic infused EVOO. I also omitted the microwaving step. I cut my fries into shoestring strips so that they would bake quickly and evenly. Since my baking sheet was a tad overcrowded (some of my fries were touching / overlapping), many of my fries ended up soggy. As a simple fix, I placed my baking sheet under the broiler (HI) for a few minutes to crisp everything up a bit. I know the oven step makes these "healthy," but if you want the texture of a true French fry, deep frying is the way to go. All in all, I'm glad to have given this a try, but am not sure how often or when I'll make these again. Thanks anyways, Wannabe Gardener! :-)
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UPDATE: MADE THESE AGAIN, BUT THIS TIME, I MICROWAVED MY (MEDIUM THICKNESS) CUT FRIES FOR 3...