Baked Meyer Lemon Fries

Huge hit at my house. You really couldn’t tell these were baked and not deep fried. They were really crispy and the lemon packed an unexpected flavor that was really good. These will frequently be on the menu plans at my house.

These fries are simply amazing! EVERYONE loved them…I’m still working on getting them all the same size so some don’t burn….fortunately, some people liked those too! 🙂 WILL make again.

I made these for company a few months ago to go with burgers. They were a HUGE hit with adults and kids (2yr-7yr). No leftovers. Since then I’ve made them at least 3 times a month for my family. They’re awesome with this seasoning but also with others I’ve made up (like southwest or bbq). What a great healthier alternative to traditional fries!! Take the time to really dry the potatoes for the best crunch. Note the potato water stain the kitchen towels brown, but now I only use those towels for the fries. So worth the stained towels!! Super good.

My family didn’t like this. The few fries without the zest, they liked. I think it might be more appropriate for a ladie’s lunch. Too bad because I am always looking for good recipes for my Meyer lemons.

Made these for my husband and mother – no trial run first – they loved them, so we’re adding these to the recipe box; I did change one thing – rather than adding raw garlic after the potatoes were cooked, I baked the garlic with the potatoes, making the flavor more suffused, yet subtler. A great hit, and a creative take on potatoes.

I was lucky enough to catch these on Easy Entertaining yesterday. They looked so good, I decided to try them out right away. Had to get a lemon from the store, but we had everything else on hand.

Quick notes: I used sea salt instead of table salt in the recipe, the zest of one large non-meyer lemon, and also used fresh basil instead of parsley (already had fresh basil).

These were hands-down the best fries I’ve ever had. My wife & kids (3, 6, and 10) all loved them, too. I made a full tray of them, and they were gone fast.

The seasoning is great – you can taste all the ingredients, but none of them are overpowering. Just enough olive oil, too. They weren’t greasy/oily at all, and the lemon zest really adds a great complement to the fries.

You know the heavy feeling you get when you eat too many fries? I ate quite a lot of these, but never got that feeling. These were like “light fries” because of the light seasonings on them (and baked, but I always bake my fries). Felt like I could have had a platter to myself.

I made these to go with a ribeye steak (with southwestern marinade). Went GREAT together. Thanks for the recipe – this was outstanding!!

I COULD PUT LEMON ON ANYTHING, SO THIS WAS RIGHT UP MY ALLEY. PERFECTLY SEASONED AND, IF YOU ARE LUCKY ENOUGH TO FIND THE MEYER LEMONS, – WHICH I WAS- IT ADDS A DIFFERENT, MELLOWER, FRUITIER TASTE THAN A REGULAR LEMON. I SERVED IT ALONGSIDE SAUTEED HALIBUT AND FOUND IT COMPLIMENTS THE DISH BEAUTIFULLY. FISH AND CHIPS – ALL GROWN UP! THANKS, MICHAEL

Good and loved the seasoning. The ONLY problem i had is that they were to soft inside. I expected a little bit more crunchness. I’ll definetly keep this recipe.

Wow – what a great flavor. The lemon adds a great touch. This is one of the recipes that will stay with my family. We love them!

I wanted to make these fries as soon as I saw them. They turned out great.Just the righ touch of each flavor. No ketchup necessary,