Baked Meyer Lemon Fries

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These fries are simply amazing! EVERYONE loved them...I'm still working on getting them all the same size so some don't burn....fortunately, some people liked those too! : WILL make again.

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I made these for company a few months ago to go with burgers. They were a HUGE hit with adults and kids (2yr-7yr. No leftovers. Since then I've made them at least 3 times a month for my family. They're awesome with this seasoning but also with others I've made up (like southwest or bbq. What a great healthier alternative to traditional fries!! Take the time to really dry the potatoes for the best crunch. Note the potato water stain the kitchen towels brown, but now I only use those towels for the fries. So worth the stained towels!! Super good.

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My family didn't like this. The few fries without the zest, they liked. I think it might be more appropriate for a ladie's lunch. Too bad because I am always looking for good recipes for my Meyer lemons.

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Made these for my husband and mother - no trial run first - they loved them, so we're adding these to the recipe box; I did change one thing - rather than adding raw garlic after the potatoes were cooked, I baked the garlic with the potatoes, making the flavor more suffused, yet subtler. A great hit, and a creative take on potatoes.

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I was lucky enough to catch these on Easy Entertaining yesterday. They looked so good, I decided to try them out right away. Had to get a lemon from the store, but we had everything else on hand.

Quick notes: I used sea salt instead of table salt in the recipe, the zest of one large non-meyer lemon, and also used fresh basil instead of parsley (already had fresh basil.

These were hands-down the best fries I've ever had. My wife & kids (3, 6, and 10 all loved them, too. I made a full tray of them, and they were gone fast.

The seasoning is great - you can taste all the ingredients, but none of them are overpowering. Just enough olive oil, too. They weren't greasy/oily at all, and the lemon zest really adds a great complement to the fries.

You know the heavy feeling you get when you eat too many fries? I ate quite a lot of these, but never got that feeling. These were like "light fries" because of the light seasonings on them (and baked, but I always bake my fries. Felt like I could have had a platter to myself.

I made these to go with a ribeye steak (with southwestern marinade. Went GREAT together. Thanks for the recipe - this was outstanding!!

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I COULD PUT LEMON ON ANYTHING, SO THIS WAS RIGHT UP MY ALLEY. PERFECTLY SEASONED AND, IF YOU ARE LUCKY ENOUGH TO FIND THE MEYER LEMONS, - WHICH I WAS- IT ADDS A DIFFERENT, MELLOWER, FRUITIER TASTE THAN A REGULAR LEMON. I SERVED IT ALONGSIDE SAUTEED HALIBUT AND FOUND IT COMPLIMENTS THE DISH BEAUTIFULLY. FISH AND CHIPS - ALL GROWN UP! THANKS, MICHAEL

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Good and loved the seasoning. The ONLY problem i had is that they were to soft inside. I expected a little bit more crunchness. I'll definetly keep this recipe.

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Wow - what a great flavor. The lemon adds a great touch. This is one of the recipes that will stay with my family. We love them!

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I wanted to make these fries as soon as I saw them. They turned out great.Just the righ touch of each flavor. No ketchup necessary,

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These fries are just as good as and deep fried potato without the mess. You can't go wrong with lemon, garlic, parsley, and olive oil. Very good recipe.