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Totally Tangy Baked French Fries
SUBMITTED BY:
amanda1432
PHOTO BY:
pomplemousse
"Southwestern flavors blend with spicy mustard for a zippy alternative to deep-fried fries. Feel free to increase the cayenne, red pepper, and chili powder if you like them spicier. You won't want to let the ketchup bottle near the table!"
RECIPE RATING:
Read Reviews
(43)
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PREP TIME
10 Min
COOK TIME
30 Min
READY IN
40 Min
SERVINGS
(
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)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
4 russet potatoes, peeled and cut into 1/4 inch thick fries
3 tablespoons olive oil
2 tablespoons lime juice
2 cloves garlic, minced
1/2 teaspoon red pepper flakes
1/4 teaspoon cayenne pepper
1 teaspoon chili powder
2 tablespoons spicy brown mustard
1/2 teaspoon ground black pepper
1 teaspoon salt
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DIRECTIONS
Preheat the oven to 400 degrees F (200 degrees C).
In a large bowl, stir together the olive oil, lime juice, garlic, red pepper flakes, cayenne pepper, chili powder, mustard, and pepper. Add the potato slices, and stir until evenly coated. Arrange fries in a single layer on a large baking sheet.
Bake for 20 minutes in the preheated oven. Then, turn the fries over, and continue to bake for 10 to 15 more minutes, until crispy and browned. Season with salt, and serve.
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REVIEWS
Reviewed on May 1, 2007 by
shealuna
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shealuna
May 1, 2007
Excellent! Really spicy and delicious. The only thing I did differently was to use Charlotte potatoes (lower GI) and cut them into wedges. Then I boiled them for about 10 minutes BEFORE baking them. They were crisp outside and creamy inside. YUM! If you don't like really hot stuff, you might cut the cayenne in half.
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10 users found this review helpful
Excellent! Really spicy and delicious. The only thing I did differently was to use Charlotte...
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Reviewed on Apr. 12, 2005 by CANYFFEL
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CANYFFEL
Apr. 12, 2005
These were really good. I found if you crinkle the foil, there is no need to flip!
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9 users found this review helpful
These were really good. I found if you crinkle the foil, there is no need to flip!
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Reviewed on Sep. 25, 2007 by
Tynie
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Tynie
Sep. 25, 2007
Very good added some pepper jack cheese on top for the last few minutes and dipped in ranch dressing, will definitely make again.
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4 users found this review helpful
Very good added some pepper jack cheese on top for the last few minutes and dipped in ranch...
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Reviewed on Feb. 15, 2007 by
MILKLISSA79
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MILKLISSA79
Feb. 15, 2007
These were wicked spicy. I would probably make these again with a little less cayene. They also need to be cooked way long or at a higher temp.
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4 users found this review helpful
These were wicked spicy. I would probably make these again with a little less cayene. They...
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Reviewed on Jan. 8, 2007 by
Kate
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Kate
Jan. 8, 2007
if you bake them on stoneware they get crispy. it still takes a little extra time, but no broiling is needed. if you haven't tried stoneware yet you should. definately my best kitchen investment.
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4 users found this review helpful
if you bake them on stoneware they get crispy. it still takes a little extra time, but no...
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Reviewed on Jul. 9, 2007 by
JUMAHA
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JUMAHA
Jul. 9, 2007
The mixed reviews on this one made me apprehensive, but my curiosity got the best of me and I tried it anyway. Wow, I'm glad I did! They were great, and even though I'm a ketchup lover, these were better without it. The only thing I'd change next time is to use garlic powder instead of minced garlic, since the minced garlic stuck to the pan and burned.
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3 users found this review helpful
The mixed reviews on this one made me apprehensive, but my curiosity got the best of me and I...
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Reviewed on Oct. 22, 2005 by SAPATTEN
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SAPATTEN
Oct. 22, 2005
Good recipe. I used frozen steak fries and brushed the oil and spices on before baking. Nice "tangy" flavor.
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2 users found this review helpful
Good recipe. I used frozen steak fries and brushed the oil and spices on before baking. Nice...
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Reviewed on Aug. 30, 2005 by
red
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red
Aug. 30, 2005
My husband and I really liked these. I put in a whole tsp of the red pepper flakes and almost 2 tsp of chili powder. I didn't have any brown spicy mustard so I just added 1 T of regular yellow mustard. They turned out really yummy, and spicy. We dipped ours in ranch dressing and they were great. Thanks for the recipe.
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2 users found this review helpful
My husband and I really liked these. I put in a whole tsp of the red pepper flakes and almost...
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Reviewed on Jul. 18, 2005 by TEACHERMOM37
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TEACHERMOM37
Jul. 18, 2005
These fries were really tasty and spicy. If I make them again I will use two 13x9 pans to bake them in. There were too many fries to make a single layer in one 13x9 pan. Or I may only use two potatoes instead of four. As other reviewers wrote, I needed to bake these twice as long to get them golden brown the way our family likes them. Can't say these were anyone's favorite but we enjoyed them none the less.
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2 users found this review helpful
These fries were really tasty and spicy. If I make them again I will use two 13x9 pans to...
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Reviewed on Jan. 2, 2005 by RACHEL2SHAWNA
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RACHEL2SHAWNA
Jan. 2, 2005
I made these french fries and would definitely make them again! had a kick to them! i didnt have the brown mustard so i used dijon mustard.. which probably turned out a lot different.. but it was just great! good recipe!
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2 users found this review helpful