I’ve made oven fries countless times, but these are the absolute best I’ve ever made. It’s hard to find words for how good they were. I ate the ones on my plate, and went back and scarfed down the ones that were left on the baking sheet, then begged my husband for his too. You see, I have a little problem with french fries – they’re an addiction I’ve never been able to break. I was in love with these fries from the minute they came out of the oven. The smell is heavenly. But what I was surprised about was how incredibly un-mushy these were. They were crispy, just like I’d always hoped oven fries could be. And the taste – it doesn’t get any better in my book. It’s all about the soaking – some kind of magic goes on there that makes these potatoes stand out among countless other versions I’ve tried. These have earned a permanent spot on my menu of sides. If you’re not in the mood for the parmesan garlic flavor then just use salt and pepper, or whatever flavors you’re in the mood for. This basic recipe can be adapted so many different ways, as long as you follow the method I’ll bet you will think these are just as amazing as I do.
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