Comments on: Garlic Asiago Baked Spiralized Fries

By: Meaghan

Meaghan — Tue, 17 Oct 2017 15:07:32 +0000

In reply to Taylor Sauce. Thank you so much, Taylor!

By: Taylor Sauce

Taylor Sauce — Tue, 17 Oct 2017 06:51:27 +0000

So delicious!
( https://www.thetaylorsauce.com/french-riviera-part-one/ )

By: Alice May

Alice May — Sat, 09 Sep 2017 00:51:00 +0000

Yum. Just YUM!!

By: Carol

Carol — Thu, 19 May 2016 16:40:45 +0000

Which blade for thick curly fries?

By: Drumles Den Haag

Drumles Den Haag — Sat, 14 May 2016 11:53:23 +0000

I’ll try to make them! Hope they come out crunchy…

By: Jolene C

Jolene C — Fri, 13 Nov 2015 15:24:07 +0000

In reply to Mummy Made.It. Oh My Goodness. These are absolutely delicious!!!!! I've make sweet potato fries before with the spiralizer but never have mixed them or added spices like these. This is definitely on my "to make" list for the weekend!

By: Anonymous

Anonymous — Wed, 12 Aug 2015 00:22:35 +0000

In reply to chris. Why not both?

By: chris

chris — Wed, 01 Jul 2015 18:25:05 +0000

Love these, but a little confused about when to add asiago cheese. Step 3 says to mix in, then step 4 to drizzle asiago over fires.

By: Wendy

Wendy — Tue, 13 Jan 2015 14:01:11 +0000

I have tried time and time again to make spiralized sweet potato fries, but they always burn 🙁 Is parchment paper definitely the way to go? I always follow the recipe and use the same amount of oil, but I never have parchment paper on hand so I use aluminum foil. I do spray it, but the fries ALWAYS burn on the outer ring and the ones in the middle are just mushy. I don’t know what I’m doing wrong. Halp?

By: Anonymous

Anonymous — Sat, 23 Aug 2014 20:33:59 +0000

I made these, but added a lot of paprika and cayenne…450 was too high though, I had to lower the temp to 375 and then just bake them a bit longer.

By: Marisa

Marisa — Fri, 11 Jul 2014 02:15:41 +0000

So delicious! Used truffle infused olive oil and parm instead since I didn’t have asiago but still wonderful!

By: Alissandra Maffucci

Alissandra Maffucci — Wed, 09 Jul 2014 13:50:49 +0000

In reply to Sandra. I'm so glad you tried them!! Parchment paper is the way to go!

By: Sandra

Sandra — Wed, 09 Jul 2014 12:41:39 +0000

Made these last night….delicious! A word of warning: if you choose to use a sheet of aluminum foil instead of the parchment…DO NOT FORGET THE COOKING SPRAY (I must admit, however, my 17yr old son very happily picked off every fry that was stuck and ate it before the table was even set!)

By: Alissandra Maffucci

Alissandra Maffucci — Wed, 09 Jul 2014 12:34:40 +0000

In reply to Emily @ Zen & Spice. You're missing out!! Asiago is the BEST!

By: Alissandra Maffucci

Alissandra Maffucci — Wed, 09 Jul 2014 12:20:25 +0000

In reply to Shaun. Thanks, Shaun!

By: buckeyegal67

buckeyegal67 — Wed, 09 Jul 2014 12:07:14 +0000

Ok, now I need more info on your amazing salads! Can you be more specific?