Parmesan Oven Fries

From: Roosie

On Oct 30, 2004

I must admit- I did cheat on these and use the full-fat mayo. The flavor was really nice, but I found that the mayo prevented them from crisping well. Like other reivewers, I did find it problematic to get the cheese to stick to the fries and I ended up with a fair amount of cheese burnt onto the pan (luckily, it was lined as directed, so it wasn't a problem!) I thought the flavor was good, but despite cooking mine longer than directed, they still were a little soft (like baked potato texture). Thanks for a nice oven fry recipe, Geema.

From: Junebug

On Oct 17, 2004

This is a recipe that uses ingredients I always have on hand. It was fairly easy to prepare. I cut my potatoes into thinner pieces because we like them crisp. I also put about a third of the slices into a plastic bag and topped them with about a third of the mayo and squished them around until coated. I repeated with the rest of the potatoes. I sprinkled mine with seasoing salt and garlic, then topped with parmesan cheese. Then I separated them on the pan for even cooking. I baked them about 20 minutes, turned them then baked a bit longer until nice and brown. These are very tasty potatoes! Thanks for sharing your recipe Geema!

From: Sharon123

On Feb 3, 2004

Wonderful! Nice and crispy on the outside, nice and soft on the inside! Great taste! Thanks Geema! I did bake mine just about 10 mins. longer.

From: ladypit

On Jul 4, 2004

You should have seen the look on my husband's face when I said I was making cheese fries! He thought his low-fat eating wife had lost her mind! But I used only about 1/8th of a cup of fat free mayo and these were excellent. These are not your ooey gooey cheese fries. Instead they are nice fries with a good cheesy taste. After devouring them dh said he thought they were too salty; as many as he ate I don't think he minded much!