Recipe by Sasha's Catering
"These spicy baked fries are very easy to make, and a great way to kick up your burger platter."
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russet potatoes, peeled and cut into 1/4 inch thick fries
tomato-vegetable juice cocktail
dried onion granules
These are great. They're not supposed to be particularly crispy, but in order to insure maximum crispiness: Skip the water soaking step. That's to keep them from turning grey, which, after you add all the red stuff--they won't look grey. So skip that. I reduced my amount of oil and V-8 (spicy variety) til the total amount for this recipe was 1/3c. of liquid (not 1/2 c. as recipe would have it). Spray your pan with Pam, and spray the tops of your taters with Pam--both times. Don't skip the step where you flip them, that is ESSENTIAL in oven fries. You haven't got to flip them precisely, but you DO need to move them around on the sheet, or else they'll cook unevenly and any shot you had at crispness is gone. I also reduced the cayenne pepper and left out the salt (the V-8 has plenty for me.) Thanks for a keeper!
I only give this 3 stars because they came out mushy and squishy on the inside. The seasoning was yummy though! I have made other baked fries before, and reccomend baking them at a higher temp and for a shorter period of time, so the outside is crispy and the inside is fluffy.
These knocked our socks off! I changed the method a little, but not the ingredients, due to lack of time. I skipped the 10 min water soak (which would remove some surface starch) and then put them in my convection/microwave oven on fast bake. After ~15 minutes, I put them under the broiler to brown them up... for about 5 minutes, then stirred them up (they weren't in a single layer cause there were too many for the pan) and broiled 5 minutes longer. They never got crispy, which is not a big surprise with a liquid seasoning, but they were HUGE on flavor and DH commented several times: "wow, these fries are killer!!" I served them with the Green Chili Chicken Sandwiches from this site and it was a fine meal! Next time, I will make them the long way to compare results. Thanks for a great recipe! UPDATE: Since the fries never got crisp, even under the broiler, I decided to try something different: I mixed up the dry ingredients, deep fried the potatoes (twice to make them crisp) and then sprinkled the dry ingredients over the potatoes and mixed to distribute the spices evenly. With a 1/4 C. oil added to the original mixture, I can't imagine that frying them would use much more, if any, than that. My deep fryer is very good and the oil is 375* which allows little oil to be absorbed or cling to the fries. We liked this version even better.
I followed the recipe closely and was surprised at how these turned out. Usually fries in the oven are too mushy for me, so I cut the potatoes very thin (about 1/4" thick strips) and they crisped up very nicely. Also add 1 tsp. of paprika to the mix and it will really help tie in all the flavors. Great submission.
These were good waaaay salty better to put less and add more in the end if needed. They were not crispy so I increased the oven temp to 450 until they crisped up....
My husband loves this!!! He's a potato lover and these hit the spot for him!! I did not however have chili powder so I used paprika and no veg juice so i got half of a small can of tomato sauce and added a bit of water to it. I greased my sheet with Pam and increased the oven temp to 400F and they were SCRUMPTIOUS!!
Very nice. I halved the salt and did 3/4 less cayenne--I don't do that spicy! I baked at 400 but they still didn't crisp up. I broiled for about 5 min to crisp them up a little, which worked a bit. Still, nice and spicy and awesome flavor, so worth the effort to see if a higher temp might work to crisp them. Thanks for the recipe!
I liked the way these tasted but have to work on getting the crisp just right. I think the temp needs to be higher so I'll try that but the taste is good.
* Percent Daily Values are based on a 2,000 calorie diet.
Spicy Chili French Fries
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 131
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