Oven Fries

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Yummy! Our 10 year old loved these too!

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I added a teaspoon each of garlic salt and sugar (to help with crispness. DEFINITELY bake these on a Silpat or parchment paper....otherwise STICK-CITY!

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i can eat these every night. i just love these

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Great! Kids loved it. Both boys had friends over for lunch the Oven Fries with Roast Chicken wen down in 2 secs. Even my French husband who hates unpeeled potatoes had seconds! Used a silplat on a cookie baking sheet no stick at all.

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I didn't have time to shake them as instructed but will be sure to next time or even flip them. They stuck to the pan but when they came off had the most deliciously golden undersides. Also, I didn't read the recipe ahead of time and just mixed everything in the bowl. The cheese turned out toasty and golden. I will do it on purpose next time even though it worsens the problem of sticking to the pan.

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Great taste, very easy. Followed the recipe exactly except that I use Rosemary instead of Parsley. I always double or triple the recipe. You need to watch the fries closely as cooking time will vary for each batch.

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Once again Tyler does it right. Never disappointed in any recipe.

tip: use release alum foil to line pan--wont stick at all. yummmmmmm

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GREAT potatoes. Easy to make for a lot of people, but you have to watch them and pull them out right before they burn. Also important not to overcrowd the pan.

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These fries disappeared in about 5 minutes. I did turn the oven up to 460 as another suggested, and I put plenty of oil on the pan or they will stick. Used sea salt. In fact kids have requested them again tonight

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I used this as a base recipe for how to make the oven fries...and I've made so many delicious versions of this. The original is GREAT. But personally, I think russet potatoes have a dirt taste. I make these with yellow organic potatoes and it makes all the difference. I love making this with rosemary and cayanne pepper along with the parmesmean and parsley.