Reviewed: Jan. 6, 2009

These are the best potatoes ever!!! I make these atleast once a week!!!! I use onions instead of shallots just a personal preference and it's soo good!!!! These are awesome!!!

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sam-whitty

Cooking Level: Intermediate

Living In: Suitland, Maryland, USA

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Reviewed: Dec. 28, 2008

LOVE THIS! I didn't have cayenne so I used crushed pepper flakes, still very good and on spot! Awesome keeper! Thank you!

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ALICIAJOY

Cooking Level: Intermediate

Home Town: Kenai, Alaska, USA

Living In: Anchorage, Alaska, USA

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Reviewed: Dec. 27, 2008

I was making roasted chicken and needed a simple side dish, so i gave this a try!! prepared this just for myself, so i used three small potatoes and eyeballed the rest of the ingredients. However, i added 2 garlic cloves, and next time i'm going to add even more (I'm a garlic lover!:) I didn't have shallots since we never use them, so added 1TB of onions instead. Great recipe!! thank you!!

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lorena

Cooking Level: Expert

Living In: Vigo, Galicia, Spain

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Reviewed: Dec. 15, 2008

I've made this many, many times. At first it looks like the liquid topping isn't going to be enough, but it spreads out fairly well. delish!

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Tank8131

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Reviewed: Dec. 10, 2008

I love this recipe. I make it frequently. It is easy and delicious. I used Emeril's Essence for the seasoning.

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CAFEMAN

Cooking Level: Expert

Home Town: Wallace, South Carolina, USA

Living In: Cheraw, South Carolina, USA

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Reviewed: Dec. 8, 2008

These were great! I sprinkled a little cajun seasoning along with the other seasonings and used a bit of spray butter the last 10 mins of cooking !good stuff! Thank you!

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aly

Cooking Level: Expert

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Reviewed: Dec. 3, 2008

These potatoes are amazing. My family loves spicy, so they were perfect. I make these at least every two weeks. Great recipe!!!

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Tyler

Cooking Level: Intermediate

Home Town: Nashville, Arkansas, USA

Living In: Lockesburg, Arkansas, USA

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Reviewed: Dec. 1, 2008

I loved these! Great idea. I used reg potatoes because it was all i had.

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nicki

Cooking Level: Expert

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Reviewed: Nov. 29, 2008

I used Russets, medium to small, cut them into eighths so they were perfect large fry size. Tinkered quite a bit with the spices based on what I had on hand and my kids' tastes. Used a little cumin, seasoned salt, Cajun seasoning, Italian seasoning, pepper melange. Cooked for the full 45 minutes, turning every 15 as directed. After that, topped them with some shredded nacho cheese and put back in the oven for another three minutes. Big hit with the kids, and I have to say I enjoyed them very much. This is fundamentally a fine recipe. Toss them in oil and use a good mix of spices depending on what you like and you will be happy.

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Dwayne Byrd

Cooking Level: Intermediate

Home Town: Memphis, Tennessee, USA

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Reviewed: Nov. 15, 2008

I mixed sweet and regular potatoes as someone else suggested, and they were fabulous. I took them to a cookout and they were one of the first dishes finished. These will become a regular staple at my house.

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Toni

Home Town: Austin, Texas, USA

Living In: Cairo, Al-Qahirah, Egypt

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Reviewed: Nov. 13, 2008

I made these last night for my boyfriend and I for a sort of make shift dinner. They were so good and easy. The only thing I did differently was I added steak seasoning to the potatoes so I wouldn't have to measure out the salt, pepper, and all that jazz. I also meant to add the garlic but I totally forgot. They were delicious anyway. My boyfriend absolutely loved them!

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Anna

Cooking Level: Expert

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Reviewed: Nov. 12, 2008

Just make sure there is enough salt and they are crispy on the edges.

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Jonagold

Cooking Level: Intermediate

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Reviewed: Nov. 11, 2008

very tasty. my kids realy liked them. they needed a few more mins in the oven to crisp up but overall very good.

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LYNN39SCAF

Cooking Level: Expert

Home Town: Philadelphia, Pennsylvania, USA

Living In: Phoenixville, Pennsylvania, USA

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Reviewed: Nov. 5, 2008

These were really good. they cooked in about 30 min, also.Will make again

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Melanie

Cooking Level: Expert

Home Town: Darlington, South Carolina, USA

Living In: Boston, Massachusetts, USA

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Reviewed: Oct. 29, 2008

Love these. I add a little more cayenne and I add a very small side of sour cream to cut the heat. These really are very delicious and very easy to make.

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Jeannette H.

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Reviewed: Oct. 18, 2008

These were a hit. I did not use a lot of cayenne and it was still spicy.

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Sandra C

Cooking Level: Intermediate

Living In: Shawano, Wisconsin, USA

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Reviewed: Oct. 13, 2008

I sliced some thin like potatoe chips. The larger the slices the less time you have to spend flipping them. I also doubled the spices but kept the amount of oil the same. And for quick clean up I baked them on parchment paper so I didn't have to wash the cookie sheet.

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ajpense

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Reviewed: Oct. 13, 2008

Also great if you cook them on the grill, just make sure to cook the potatoes a bit before grilling.

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Jog Dish

Cooking Level: Intermediate

Living In: Minneapolis, Minnesota, USA

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Reviewed: Oct. 6, 2008

Wow! These were fantastic! Very easy to make. I used russet potatoes because that is what I had. I put in just over half of the cayenne pepper the recipe calls for because I was feeding a 6 year old. I'm glad I did. If I had put in 1/2 tsp, they would have been way too spicy for everyone. I also didn't have any shallots, so I used dried onion flakes (I let them soak in the olive oil for a few minutes before mixing the rest of the ingredients). I headed the warnings of others and used less oil and watched cooking time. I think I ended up cooking mine about 40 min. They turned out perfect- some a little crispy on the edges, some soft throughout. I will make these again and again!

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Stefanie

Cooking Level: Intermediate

Home Town: Borger, Texas, USA

Living In: Ripon, California, USA

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Reviewed: Oct. 1, 2008

My husband and I really enjoyed this recipe. As other raters suggested, watch the time, mine cooked faster than anticipated. Last time we made without cajun spices and used Old Bay seasoning (omit salt). Either way, they came out great.

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