Reviewed: Aug. 13, 2008

This is one of my favorite potatoe recipes from this site. I have made them several times. Sometimes I cut down the spice, and they still have a lot of flavor! They go great with the Slow-Cooked Texas-Style Beef Brisket on this site!

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LUV2COOK

Cooking Level: Expert

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Reviewed: Aug. 8, 2008

Loved them and they were very easy to make.

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missylou

Cooking Level: Expert

Home Town: Prairieville, Louisiana, USA

Living In: Perkinston, Mississippi, USA

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Reviewed: Aug. 3, 2008

Delicious! Even my picky husband liked them. I didn't have fresh parsley, so I used dried. The potatoes had just the right amount of spice and they were soft on the inside with a little crisp on the ouside.

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tennprincess

Cooking Level: Beginning

Home Town: Franklin, Tennessee, USA

Living In: Clarksville, Tennessee, USA

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Reviewed: Aug. 3, 2008

I've made a lot of different flavors of roasted oven fries, and this is probably my favorite. I've made these a few times now, and they are great--I like the sneaky late heat, sometimes I use a little more cayenne to get more heat. As others have said, these are good with ranch dressing, but you dont' really need to dip them in anything because the flavor is so good. I've used both red potatoes and yukon golds, and they turned out great either way.

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NICOLES3

Cooking Level: Expert

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Reviewed: Aug. 2, 2008

Great recipe, I add more garlic.

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jennilyn77

Cooking Level: Expert

Home Town: Powder Springs, Georgia, USA

Living In: Dallas, Georgia, USA

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Reviewed: Jul. 30, 2008

This was very good. The only thing I would suggest is adding the shallots maybe halfway through the baking time. My shallots were on the burned side. Other than that, great recipe! Kids ate them with ranch dressing to cut down on the spicy taste!

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KRISBBB

Cooking Level: Intermediate

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Reviewed: Jul. 23, 2008

Yummy! My family loves potatoes and this was a nice change from eating mashed potatoes all the time.

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Lexyfur

Cooking Level: Intermediate

Home Town: Niles, Illinois, USA

Living In: Chicago, Illinois, USA

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Reviewed: Jul. 22, 2008

I used Russet potatoes and they started falling apart. Next time will use red potatoes instead. I used 1 small fresh onion chopped fine instead of the scallots and I used 1 tsp garlic powder instead of the garlic clove and also 2 tsp dried parsley instead of fresh. My husband and I absolutely loved them. He told me to keep this receipe in my file to make again and that was high praise indeed as he is a very picky eater. One of the best receipes I found for oven potatoes.

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PAMGRAM1

Cooking Level: Expert

Home Town: Dittmer, Missouri, USA

Living In: Chaffee, Missouri, USA

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Reviewed: Jul. 19, 2008

These were amazing and surprisingly easy to make. They filled the house with their amazing aroma!! I did not change anything except adding some extra garlic. I roasted them for an extra 15 minutes to get a nice crisp on the outside. These potatoes go great the with Tex-Mex Burger with Cajun Mayo recipe from this website!

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BigAspirations

Cooking Level: Expert

Home Town: Denver, Colorado, USA

Living In: Leawood, Kansas, USA

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Reviewed: Jul. 18, 2008

Everyone asked for seconds.

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Stacy G

Cooking Level: Expert

Home Town: San Antonio, Texas, USA

Living In: Sacramento, California, USA

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Reviewed: Jul. 18, 2008

I love this recipe! I have used all types of potatoes and usually dice them - they cook faster. I add more hot spice(cayenne) and have even used chili flavoured olive oil. Never goes wrong and very, very tasty!

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lildevil

Cooking Level: Intermediate

Living In: Norwalk, Connecticut, USA

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Reviewed: Jul. 16, 2008

These are fantastic. I made them ALL the time. I wouldn't change a thing

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Karen G

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Reviewed: Jul. 13, 2008

Pretty good, but nothing spectacular. I doubled everything except the oil and peppers, and it still needed some more salt. The kids appreciated these super soft spuds.

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Basg

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Living In: Jerusalem, Mehoz Yerushalayim, Israel

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Reviewed: Jul. 9, 2008

Good break from the typical Italian roasted potatoes.

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Sarah

Cooking Level: Beginning

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Reviewed: Jul. 5, 2008

These were soooo yummy!! not too spicy and not too bland. These were eaten very quickly, I will definetly be making these again. Hihgly reccomended.

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Ashley_S

Cooking Level: Intermediate

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Reviewed: Jun. 30, 2008

Perfect cook time and you can vary the seasonings to make any recipe!

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Amy

Cooking Level: Expert

Home Town: Lake City, Florida, USA

Living In: Gainesville, Florida, USA

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Reviewed: Jun. 30, 2008

I dont like potatoes very much but I made this for my husband (no way would my 3 and 4 year old boys try it) We both really liked them - I made them with ranch dressing as a dip and it was a hit. Will make again - I also followed the recipe exactly as listed *** Update - new review - my now 5 year old son loves these and I make them when ever I can - If I dont have shallots on hand I use diced onion instead thanks for a great recipe

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theboyzmama

Cooking Level: Intermediate

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Reviewed: Jun. 26, 2008

Hubby loved these. I liked these a lot but they were a tad spicy for me (but lived up to their Cajun name). I used russets and roasted them for 35 minutes and they were perfect.

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KIMAR

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Reviewed: Jun. 26, 2008

I would give this a solid 4.5. They were really great. You don't feel the heat until you've eaten a few. I cooked on 425 because I was grilling outside and didn't want to come back to a burning kitchen. Also, it only took mine about 30 minutes. I let them sit in the oven for another 10 minutes. They were crispy on the outside, smooth and creamy on the inside. YUM! *TIP* I bought a little salt and pepper jar at Walmart for less than $1, and I made a big bottle of the spices all mixed together. Now when I want to make this, I just cut up the potatoes and sprinkle my "fry spice" on them. It's MUCH easier than getting out all the different spice bottles.

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