Really garlicky which is good but the fries themselves seemed fully cooked but chewy. I used russet potatoes, maybe next time I'll try a different kind. I baked at 425 for close to 45 minutes, turning every 15 minutes. The last 10 minutes, I had melted the butter and garlic together in the microwave, then just tossed it in with the potatoes on the pan. Family loves this - will make again.
Delicious! I skipped cooking them in the pan and just threw them in the oven while I cooked dinner. They came out so crispy and perfect!
I have to give 5 stars for the outstanding taste but for my first time making I did not get it crispy at all. I will be making again using some of the suggestions from other reviewers and I know I will get these awesome fries crispy. Once these fries have the right crisp they will beat out any fast foods fries I have ever tasted.
This was so good and so easy! This was awesomely yummy. I will be making this again every week. We loved it.
These fries were delicious and very easy to make. I couldn't believe how crispy they came out in the oven and the taste was amazing, my boyfriend couldn't get enough! I followed the recipe exactly except used already minced garlic in a jar to save time. I'm sure they'd be even better with fresh garlic, which is how I'll be making them tonight. So glad to have a healthier recipe for french fries, thank you!!
great recipe but take this simple step before coating the spuds... rinse in a bath of cold water to add to the crispy.
not worth the effort!
Excellent! Delicious! Comments from my dinner pals...what else need I say?
Have made since recipe was chosen as "best potato" in Sep '07 CL. http://www.cookinglight.com/eating-smart/from-the-editors/all-time-best-recipes-00400000041570/page22.html Best home-cooked fries we've had. Make to recipe, very easy to prep everything & set aside til time to put in oven. Served last with CL's cilantro turkey burgers. Excellent.
This is the best baked fry recipe we have ever had. Very crispy and great flavor! If you love garlic you'll love these fries. To do a single layer of potatoes you will need two baking pans. Can't wait to have these again.
These are amazing! A HUGE hit at my house. I followed the recipe exactly, except I added significantly more parmesan. I was skeptical about adding so much garlic, but like other reviewers have pointed out, it really makes the potatoes pop. I made pretty thick-cut fries, but I think these would be even better slightly thinner so they'd get more crispy. Next time, I'll up the temp to 425 because they took much longer than 50 minutes, and they really could have crisped up a bit more for my taste.
These were soo good! After reading that some had sticking problems, I flipped them during cooking a few times. Other than that I made as directed.
I read the reviews for this recipe, and I must agree that they are fantastic! I halved the amount of potatoes and kept all other measurements the same, and the fries were so delicious. I put foil on my baking pan and covered it with a bit of oil and stirred the fries twice during cooking so I had no trouble with sticking. The fries were a little greasy since I didn't halve the oil or butter, only the potatoes, but that was my fault. I'll make these again and again.
The flavor was amazing, but my potatoes stuck to the pan :( My own error, I suppose. I will make this again, but turn the potatoes earlier to avoid sticking.
Really enjoyed recipe!! Was not able to complete final butter/garlic process before these fries were being eaten! Would definitely make again! I increased temperature to 425 and it made for a crisper taste that is the only thing that I would do differently than the recipe called for, good fries!
I used a convection oven at 425 for 60 min and turned them 4 times. They did not stick. I also skipped the butter step at the end to cut back on fat. I still added garlic and parm cheese when they were hot. And they were very good. I'll try to butter and add parsley next time. I served the fries with the cedar plank salmon BBQ recipe (cooking light- Aug 2008).
Do not cut down on the garlic as one reviewer suggested. You want your tongue to explode. Also you won't have a soggy problem if you use peanut oil instead of butter for the saute at the end. Largest fry pan you have and high heat. This is definitely company worthy.
I have made these fries twice now. They are so easy, and extremely popular with the family! I even made them with sliders for my last Bunco party! I like to cut the fries into slim sticks, it seems they get cooked through and nice and crispy that way. I have even used the butter, garlic, parsley part of the recipe with baked tater tots when I was out of potatoes, but had a craving for garlic fries with my burger!
This was so good and so simple to make! Loved it! But make sure to cut down on the garlic so your tongue doesn't explode!
Great! Mine took 60 min., so next time I'll try 425 deg. Lined a sheet pan with non-stick foil (Release) and had no problems. Like others, I used olive oil.
These were delicious! True that some fries were crispier than others, but when I tossed them in with the garlic and butter, and then added the parsley and Parmesan... they were just ridiculous! Great side dish...adds a great kick to just plain french fries.
This recipe is excellent. These fries are easy to prepare and are declicious! I made these as a side dish for Mother's Day and they were a complete hit. They were gone very very quickly. I should have made more.
Good, I used olive oil instead of canola and just sprinkled it over fries instead of using a bad. Much less messier! They turn out kinda soggy once you saute but very tasty!!!!!
This is one of our new favorites! We ate most of them before we even sat down to eat! I also increased the temp to 425 for extra crispy results. Be sure to spray the pan as they tend to stick like crazy! Amazing results. Fabulous to serve for a weekday meal or entertaining.
These were awesome! We only fixed half of the recipe but next time we'll fix the whole thing - everyone wanted more. Delicious.