Reviewed: May 9, 2010

There is a LOT going on with these but we liked them. Mine started really browning up before they got extremely crisp but I think that was my fault because I scaled it way down since there is just the two of us and I must have used too much oil. Regardless of what happened there, I refuse to give this less than 5 stars because the flavor was excellent! Thanks for the great recipe!

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Reviewer:

Soup Loving Nicole

Cooking Level: Intermediate

Home Town: Kansas City, Missouri, USA

Living In: West Fork, Arkansas, 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: 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: Nov. 19, 2007

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

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Reviewer:

Jodi

Cooking Level: Intermediate

Home Town: Montreal, Quebec, Canada

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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Reviewer:

chickens

Cooking Level: Intermediate

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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Reviewer:

PAULAMAK

Cooking Level: Intermediate

Home Town: Denison, Iowa, USA

Living In: Centennial, Colorado, USA

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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Reviewer:

SpicyCook

Reviewed: Mar. 12, 2010

The eggs should be lightly beaten.. feel free to experiment as you wish

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Reviewer:

conrouss

Cooking Level: Expert

Reviewed: Apr. 14, 2010

Nice lightly spicy recipe, but I agreed with reviewers that it needed salt (I added about 1/2 tsp. to the spices) and I probably will add some garlic powder ,too, next time. I just lined my jelly roll pan with foil and sprayed that, for easy clean up. Will definitely make again. Thanks, for sharing.

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