The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Jun. 21, 2009
This will be made from now on.My hubby likes them so much he asked for them for Fathers Day breakfast.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: May 19, 2009
My husband and I both really enjoyed these potatoes. The spices were perfect. We dipped them in a buttermilk ranch dressing. Also, we paired these potatoes with Candied Salmon (this recipe can be found on this website) because they go well with the sweetness on the salmon. Thank you!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Apr. 26, 2009
I use this all the time now, like the spiciness.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.38 star rating.
Reviewed: Apr. 4, 2009
My husband loved these and he's not a potato person at all, so that says alot. They were a tad too spicy for me so I will halve the cayenne pepper and chili powder next time I make these.
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Mel

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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Mar. 7, 2009
The kids gobbled these up! I cut the spices in half and used russet potatoes cut into wedges and the entire batch was gone at the end of dinner. Thanks!
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.38 star rating.
Reviewed: Mar. 4, 2009
These potatoes were great, the spices were really nice and flavourful. Althought the potatoes didn't crisp up well for me, so I'd recommend an increase in temp near the end to brown them up a bit more. Other than that great recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: May 1, 2008
This was wonderful. I made it with our meat loaf. I had to make two different batches. One for myself as I love spicy food and One for the rest of the family. I cut the spices in half they loved it. Thanks so much for the great recipe. It is a huge success.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Jan. 2, 2008
Excellent texture and flavor. These were gone in a hurry!
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Cooking Level: Intermediate

Home Town: Elkhorn, Wisconsin, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.38 star rating.
Reviewed: Jul. 14, 2006
Very tasty!
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Cooking Level: Expert

Living In: Chicago, Illinois, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.38 star rating.
Reviewed: Jul. 2, 2006
Due to the other reviewers comments I used half the amount of spices and they were still pretty spicy for our taste. Okay flavor. I won't be making these again.
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Cooking Level: Intermediate

Living In: Houston, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.38 star rating.
Reviewed: Mar. 21, 2006
I used baking potatoes and skipped the par-boil step, baking at 325 for about 1-hr. Then I turned up the heat to 400 for 15-min to get the crispy outside. Not too spicy, but rather too oily! Great for breakfast with salsa and a dash of sour cream.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.38 star rating.
Reviewed: Apr. 19, 2005
I liked these but, those who don't like spicy food should avoid them. I doubled the spices in the recipe. They were good, but time consuming to make. Mine didn't get crispy as mentioned in the recipe but, still something I'll make again but, a little milder for those at home that are faint of taste buds.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.38 star rating.
Reviewed: Feb. 17, 2005
The potatoes didn't crisp up enough for us (I had to remove the dish from the oven when the herbs and spices started to turn black). But the flavor was really good. Definitely spicy!
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Cooking Level: Intermediate

Living In: Livonia, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Mar. 31, 2004
These potatoes were really spicy. Everybody loved them in my family!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Mar. 20, 2004
This recipe is a winner. My family is fond of spicy foods and I made them in place of the usual spanish rice with our burrito dinner. I will definitely make these again. I used Yukon gold potatoes and substituted the onion salt for onion powder and kosher salt (what I had on hand). They were perfect. We had a few left over and they quickly went the next day. Thanks for the recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Mar. 1, 2004
We thought this recipe was really good, I doubled the amount as we're a big family. I can understand some reviewers comments mentioning that the potatoes are REALLY hot, and you're probably going to enjoy them once they cool down for a few minutes after coming out of the oven.
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Cooking Level: Intermediate

Living In: Waterdown, Ontario, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 4.38 star rating.
Reviewed: Feb. 25, 2004
We like spicey foods so the heat issue was fine for us. Kids and hubby thought these were really good, however, the next time I make them I'm going to add parm cheese to the mixture and just eliminate the salt. Thanks Krista!
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Photo by LINDA MCLEAN

Cooking Level: Expert

Home Town: Livingston, New Jersey, USA
Living In: Flanders, New Jersey, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.38 star rating.
Reviewed: Oct. 9, 2003
Apparently these were not for us. I didn't read the reviews before making, and I think that I should have. I thought they were way too spicy and I honestly couldn't eat them. They just didn't suit our tastes. Sorry, still thank you for posting.
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Photo by TchrJrHi

Cooking Level: Intermediate

Home Town: Saint Louis, Missouri, USA
Living In: Florissant, Missouri, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.38 star rating.
Reviewed: Sep. 25, 2003
These are really good - but my daughter found them to be too spicy. I used onion powder instead of onion salt (only b/c if salt is needed - I let us add to our individual servings) and I stirred the oil/spices in the shallow casserole dish I used until all the potatoes were coated well before popping this in the oven. Went great with our pork dinner and I'll make this again - perhaps playing with the amt of spices a tad until my daughter's tastebuds can handle this spicier sidedish. Thanks a bunch Krista!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Feb. 19, 2001
Yum. I loved this recipe. My husband supposedly doesn't like red potatoes, but he couldn't get enough of these. I changed the recipe a bit by mixing the oil and spices and then coating the boiled potatoes in the mixture before roasting.
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Cooking Level: Intermediate

Home Town: Nashville, Michigan, USA

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