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Oven Crispy Fries Recipe

Oven Crispy Fries

Emeril Lagasse

Recipe courtesy Emeril Lagasse, 2004

Show: The Essence of EmerilEpisode: Lo Cal

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (25)

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Average Rating:

Total Reviews: 25

Showing 1-10 of 25

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  • on July 04, 2011

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    Good fries, especially knowing they aren't fried.

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  • on April 26, 2011

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    I like these fries, If you cut them too thin they will cook fast, So I like to go somewhere in middle on size. I like these better than fried ones. Have made twice now.

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  • on May 27, 2009

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    These fries were awesome! Came out perfectly crisp and flavorful. Will make again!

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  • on May 02, 2009

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    Did not come out well at all. Fries were not crispy, flavor was not there. I'll stick with olive oil and seasoning.

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  • on August 10, 2008

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    The flavor and crispness of these fries was great. However, I found that they were done after only 15 minutes. I cut them into 1/2" pieces, so that was not the issue. Maybe it's my oven, or maybe everyone else likes their fries black? But make sure to check them after 15 minutes. Also, possibly because egg is SO sticky, but these stuck to my nonstick baking sheet that I also coated in PLENTY of oil. Just an FYI -- use lots of nonstick spray, or make on a wire rack. Otherwise, though, good and crisp!

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  • on July 26, 2008

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    I've used this recipe for more than 20 years. It's a good alternative to fried potatoes. My only criticism is that this is another recipe where the nutritional information is not obvious. I always look at the total calories and carbs before even considering a recipe. Where is the nutritional info for this one? Maybe I'm not looking in the right place.

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  • on May 18, 2008

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    I made these in rounds, rather than sticks, and they turned out like flavorful potato chips, almost.

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  • on April 29, 2008

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    i made this for my sons 3rd birthday and it went over really great with adults and kids! i made it with chicken strips breaded in french's onions and set out a huge selection of condiments and everyone loved it. great flavor and a healthier version of a kids favorite.

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  • on November 01, 2007

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    We make all the time and the egg white makes them very crispy. Just make sure you grease the pan heavily and turn at least once to keep from sticking.

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  • on September 12, 2007

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    I've been looking for the perfect oven fry recipe- and sorry, but this isn't it. They were edible because potatoes are always good, but it didn't turn out like I wanted. I had to cook them much longer to cook the inside (I used a fry-cutter, so I'm sure it wasn't b/c I was off on the size. They didn't look as golden all over as the picture. Also, the coating made the outer layer kind of chewy. It didn't let your teeth through neatly with each bite. I'm going back to just using olive oil, until I find the right recipe....

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