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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Reviewer:

NB IN CORVALLIS

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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Reviewer:

LEAH5370

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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Reviewer:

LIZCANCOOK

Cooking Level: Intermediate

Living In: Livonia, Michigan, USA

Reviewed: Mar. 31, 2004

These potatoes were really spicy. Everybody loved them in my family!

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Reviewer:

SEE NU

Cooking Level: Expert

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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Reviewer:

SIOUXZEN

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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Reviewer:

NANNOUSE

Cooking Level: Intermediate

Living In: Waterdown, Ontario, Canada

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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Reviewer:

LINDA MCLEAN

Cooking Level: Expert

Living In: Lexington, Kentucky, USA

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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Reviewer:

Momof2

Cooking Level: Intermediate

Home Town: Saint Louis, Missouri, USA

Living In: Florissant, Missouri, USA

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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Reviewer:

DREGINEK

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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