Reviewed: Apr. 19, 2012

These potato wedges were really really good. I followed the recipe exactly but I left my wedges in the oven a little longer so they could get more crispy. They were served as a side dish with the "Pot Roast Dips" and "Mojito Fruit Salad," both recipes found on this site.

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Reviewer:

PartyinmyTummy

Reviewed: Apr. 8, 2012

Were wonderful will make again. A hit with the family

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Reviewer:

kmaras

Cooking Level: Expert

Home Town: Round Lake, Minnesota, USA

Living In: Worthington, Minnesota, USA

Reviewed: Mar. 21, 2011

Made these exactly as written. Paired these gems with "kickin dippin fry sauce" from this site. Will be making both for sure.

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Reviewer:

Linda Farrell

Cooking Level: Expert

Living In: Arnold, Missouri, USA

Reviewed: Feb. 6, 2011

was a nice taste but nothing incredible. i didnt use an egg, instead i just coated the wedges in a little oil then sprinkled the mixed spices on top and it stuck well and made it easier.

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Reviewer:

nikkib1989

Cooking Level: Intermediate

Reviewed: Oct. 4, 2010

Looked interesting, but I just didn't think there was enough flavor. I cut my potatoes into small cubes and made them to accompany mexican omletes for a brunch. I found the seasoning to be bland and not spicy at all.

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Reviewer:

rufey

Reviewed: Sep. 24, 2010

I omitted the turmeric, only because we're not huge on the flavor. It turns out I didn't need the egg whites, just using the olive oil was more than enough to stick the spices on the potato wedges. These were a huge hit with the family. The whole batch was gone in about fifteen minutes. I served them with Casa Dressing, which was a good pairing. Very good!

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Reviewer:

Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Belle Vernon, Pennsylvania, USA

Reviewed: Sep. 12, 2010

I was excited to try these with all of those great spices, but I was a little disappointed. I thought there was way too much cumin, in fact that is all I could taste in the finished product. If I try this recipe again, I would either cut way back on the cumin or omit it all together.

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Reviewer:

C R Henning

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Living In: Minneapolis, Minnesota, USA

Reviewed: Jun. 25, 2010

This is delicious made with sweet potatoes, too. The contrast of sweet to spicy is delish!

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Reviewer:

SouthernJane

Home Town: Atlanta, Georgia, USA

Reviewed: Jun. 4, 2010

We LOVED these! I was afraid that the spices would be overpowering, but they were not at all, in fact, it was actually perfect. I didn't have hot paprika, so I just used regular. I also added 1/4 tsp. onion powder, 1/4 tsp. granulated garlic powder and about 3/4 tsp. salt. These were REALLY great and I'm already planning on when to make them again! Thanks for sharing. :)

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Reviewer:

Christina

Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

Reviewed: May 13, 2010

There was nothing exceptional or delicious about the spices on these potatoes. They definitely needed salt, the flavor was flat. And just on the random chance that someone with clear braces and/or "braces chains" reads this: the turmeric will badly and permanently STAIN them. (Ditto curry, fellow braces wearers).

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