Reviewed: Nov. 9, 2009

I used russet potatoes because thats what I had - should of used red or yukon golds- would of been better suited for this. Turned out ok - didn't realize I didn't have tumeric. Had a nice touch of heat and we enjoyed them but probably won't make again. We have other roast potato recipes we prefer. Thanks for the recipe.

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Patti

Cooking Level: Expert

Home Town: Tacoma, Washington, USA

Living In: Lakewood, Washington, USA

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Reviewed: May 7, 2009

This is the recipe that made me finally break down and register... (every time I go searching for a recipe online I find the perfect one here.) This dish was wonderful but wished I'd added salt while tossing. I will next time. I cut them more like home fries and used a deep baking pan for about 6 servings and did the tossing right in the pan (a lot how I do a different roasted root veggies dish.) Came out great and was a big hit at our house! Yum!

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SpicyCook

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Reviewed: Mar. 18, 2009

This was easy and very good! My husband asked me last night when I would be making again. Thx for posting!

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PAULAMAK

Cooking Level: Intermediate

Home Town: Denison, Iowa, USA

Living In: Centennial, Colorado, USA

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Reviewed: Feb. 25, 2009

Great seasonings. I would cook about 15 minutes longer next time as they were still al ittle hard in the middle.

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jamie278ca

Home Town: Calgary, Alberta, Canada

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Reviewed: Jan. 5, 2009

These were really good! The egg technique is what caught my eye, and it worked great for keeping the spices on the potatoes and crisping up nicely. The spices were good, not too hot, i increased the chili powder and added cayenne. Great technique to play around with, add whatever spices you like.

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TigerLillies

Cooking Level: Intermediate

Living In: Media, Pennsylvania, USA

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Reviewed: Sep. 2, 2008

Needs egg so the spices will stick better. I was already committed to getting the spices on there, so I had to use extra olive oil to make it work. Excellent flavor, and they went over very well at dinner.

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Bethanie Rose

Cooking Level: Expert

Home Town: Vancouver, Washington, USA

Living In: Bristow, Virginia, USA

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Reviewed: Jul. 10, 2008

Yum! This was excellent. I loved all the flavors in it. I messed up, bc I mixed all the ingredients together. That means that the spices were more of a liquid, so they didn't stick as well. I will be doing this recipe again soon. UPDATE: I did this again, and found that despite all the spices, it wasn't amazing. When I did it correctly, I found that the spices caked on the potatoes. I think that a reduction in the "spicy" spices, would allow the other ones to stand out. Also, there is no salt in the recipe.

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thekitchenlab

Cooking Level: Beginning

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Reviewed: Nov. 19, 2007

Loved the flavor - nice tang! Thanks for sharing the recipe - it was perfect!

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Jodi

Cooking Level: Intermediate

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Reviewed: Oct. 5, 2007

I too wondered if the egg whites were stiffly beaten, or left clear/liquidy. This sounds very tasty and I would like to make it.

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Lisa Davis

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Reviewed: Oct. 4, 2007

I have a question about the egg whites used in this recipe. Are they beaten until just mixed or thoroughly until they have incorporated air? Please clarify, as these sound really good and I am looking forward to making this recipe. Thanks, Rebecca

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