Comments on: Crunchy Oven Baked Fries with Herbes de Provence

By: Helen

Helen — Sat, 28 May 2011 13:30:08 +0000

I came across this recipe a while ago while looking for an new way of doing potatoes and bookmarked it immediately as it looked fantastic.
Unfortunately, like one other poster, the potatoes stuck to the pan and so broke up whenever I tried to toss them.
After 45 minutes they still hadn’t coloured at all, though they were cooked – just quite soggy.
I ended up sticking them under the grill for about 10 mins to get a bit of colour and crunch.

The taste was nice, and I think it has a lot of potential, but the recipe as it stands just did not work for me. I don’t really see what I could have done wrong though!

Did everyone else really get crunchy, browned chips after 25 – 35 mins?

By: sophie

sophie — Thu, 21 Apr 2011 07:59:21 +0000

I soaked the sliced potatoes in water for half an hour, then spread them out on a large piece of cheesecloth (a cloth diaper – fantastic for various kitchen uses) to dry them well. Tossed with olive oil and herbes de Provence. Didn’t oil my (regular, black, definitely NOT non-stick) baking tray but heated it in the oven before throwing in the potato sticks. Wonderful recipe, a great success, our guests and the children all enjoyed. Thank you!

By: Hillary

Hillary — Sat, 24 Jul 2010 02:45:55 +0000

As always, this recipe was FANTASTIC!!! I cooked mine slightly longer than suggested but they turned out super crunchy and just perfect. I have tried countless times to make good homemade french fries and they never turn out right! There was something about this recipe that did the trick for me though. When I get french fries out, my favorite ones are always the ones on the crunchy side, as opposed to more soft. That made these a perfect addition to my meal! Thanks!!

By: Becky

Becky — Tue, 09 Feb 2010 05:51:35 +0000

Thank you! Will definitely try that next time. :)

By: joythebaker

joythebaker — Fri, 29 Jan 2010 16:45:38 +0000

Hi Becky. Booo! Fries that stick! No good. You might try turning your oven down a tad. And also… parchment paper! Line your baking sheet with parchment, then oil the paper and the fries as usual. That should help!

By: Becky

Becky — Fri, 29 Jan 2010 01:41:26 +0000

I’ve made them twice now, and while they are always delicious, both times they’ve stuck to the pan. Each time I oiled both the pan and the potato strips liberally, and attempted to “toss” every 10 min. (Tossing is difficult when potato and pan become one.) Since none of the other comments mention this issue I assume I’ve done something terribly wrong. I realize this is an older recipe, but any tips would be much appreciated!

By: Lentil-Walnut Veggie Burgers (Bacon Optional) with Yogurt Cilantro Sauce

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[...] like Bay’s than the Thomas‘. We accompanied this with some sweet potato fries, which we baked in the oven as opposed to frying. Lentil Walnut Veggie Burger with [...]

By: Virginia

Virginia — Tue, 15 Sep 2009 04:22:30 +0000

Great post, thanks (mouthwatering and it’s 6 a.m over here in Germany). I will totally make these potatoes and consider using olive oil, some sea salt and rosmary and serve with sour cream. Yummmmieh.

By: Crunchy Oven Baked Fries with Herbes de Provence « Absolute Gluttony

Crunchy Oven Baked Fries with Herbes de Provence « Absolute Gluttony — Sat, 01 Aug 2009 00:09:11 +0000

[...] 6, 2009 · Leave a Comment From: Joy the BakerInspired by Blue Eggs and Yellow Tomatoesserves 3 or 4 (about a potato per [...]

By: Mondo

Mondo — Thu, 09 Jul 2009 18:01:53 +0000

fries never looked so good!