great recipe. quick easy and delicious.My Kids love these fries.
I made these for lunch and it was a quick and easy recipe. Reading through some of the other reviews I decided for boil for only 2 min. and I think it helped. They were soft on the inside and crisp outside and had a lot of potato flavor, so perhaps I didn't add enough salt? Also, they cooked very quickly - 15 min on one side and 6 on the other. Some of the smaller pieces were slightly burnt on the ends. I guess it depends on how you cut them and how hot your oven is so watch them carefully.
These fries were excellent! After the parboiling, the potatoes fell apart so I think next time I won't parboil them the full 3 minutes. Even though the fries were in bits and pieces, they were still nice and crispy and delicious. I'll definitely make this recipe often. No more unhealthy fried french fries for me!
Just made these for supper tonight. My husband said they are the best fries he's ever had. I agree.
These potatoes are wonderful. They taste like they're fried but they're not! The recipe says it serves 4, but I find that it really only serves 2.
These were fabulous! I left the skin on, because I like skin otherwise followed the recipe as is. I was afraid they may stick, but rinsing, parboiling and drying worked great. They got eaten before the burgers were done!
I've made other oven fries and was looking for something better, crunchier even. I followed the recipe exactly. Found the fries hard to handle without breaking with just 3 minutes of parboiling. I turned them often looking for even browning, but even after 15 additional minutes (45 total at 450 F) my fries were not crisp. They were tasty and cooked through though, and my kids ate them up.
Great fries! Instead of russet potatoes, I used Yukon Gold, with very good results. With a fresh chive and piment d'Espelette mayo, divine!
Best fries I have ever made!
These are the absolute best fries ever. Another perfect Molly Stevens recipe!