I've been making these fries for years now. My original recipe asked for paprika, too, and a sprinkle of parmesan could be added about 10 minutes prior to removing them from the oven. The paprika gives them a good color.
From EatingWell: May/June 1993
Coated with olive oil and baked in a hot oven, these fries are soft and buttery inside and crisp on the outside—the perfect combination.
15 Reviews for Oven "Fries"
These were terrific! My husband really enjoyed them. Instead of thyme on them we used "Jane's Krazy Mixed-Up Salt" So fast and easy to make, and healthier and far less messy to make than fried ones are.
After I cut the potatoes, I like to boil them until they're tender, pat them dry, and then get them ready to go into the oven. It takes a little longer with the added step, but I think it makes them a little bit crispier.
I've made these for years. I add parmesan cheese and some seasoned salt. They are a hit every time!
I didn't have any olive oil so melted butter & a small bit of shortening together with dried chives, parsley and old bay seasoning/sea. This was such a great dish-men and teenagers smash hit. When drying wedges well didn't have to cook quite as long-bout 15 min first side and approx 11-12 after turning. Thanks for the great potato dish!