Reviewed: Nov. 18, 2009

This was delicious and a nice departure from our normal oven fries! I ended up adding about 1/2 teaspoon sugar to the sauce, which really brought out the natural flavor of the limes! Thank you, we really enjoyed this!

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Betsy

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Reviewed: Jun. 18, 2009

Very good recipe. I recommend putting all the ingredients with the potatoes in a plastic bag and shaking to get the potatoes coated well.

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Rich Greer

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Reviewed: Jun. 15, 2009

We love this recipe so much that is a regular in our house (though we leave out the cayenne). We dice the potatoes, cook covered in the microwave for 10 minutes, stir, cook another 10 minutes, and they're perfect....cuts the cooking time by more than half!

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Scott

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Reviewed: Apr. 14, 2009

Pretty good! The tanginess wasn't quite there and the spiciness could actually be upped a few notches for me. I had to leave them in for a few extra minutes to make sure they were crispy. Better with melted cheese on it, especially pepper jack. I will make these again.

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wbtym1988

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Reviewed: Mar. 13, 2009

Mine never got crispy, so I put them under the broiler for a few minutes before serving. I wouldn't describe these as tangy as much as I would spicy (hot wise), but I enjoyed the flavor regardless.

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Holly

Cooking Level: Intermediate

Living In: Oshkosh, Wisconsin, USA

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Reviewed: Feb. 20, 2009

OMG Good!! I talked hubby into letting me do the oven fries and he said I'll do them this way from now on. We cut steak fries & followed the recipe except I did use garlic powder instead of fresh, and added grill seasoning instead of s/p. Wonderful with our Tangy Pork Sandwiches!

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SweetBasil

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Liberty Hill, Texas, USA

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Reviewed: Feb. 8, 2009

I like spicy and these were really spicy. I always prefer to make the dish as per the recipe directions at least the first time, then make any changes if neccesary. These fries were just a little too spicy for me, so next time I make them I will cut down on the hot spice. I will make them again.

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Wexdog

Cooking Level: Intermediate

Home Town: Toronto, Ontario, Canada

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Reviewed: Jan. 21, 2009

convection bake with stoneware, the french fries come out tops and you can cut cooking time in half (about 20 minutes)

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Marlena

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Reviewed: Jan. 12, 2009

I used red potatos sliced into steak-fries with the skins left on (use an onion-blossom slicer for super-quick steak fries) decreased the oil until just barely enough to get to seasoning to stick, and baked on stoneware on 450-degrees for 15 minutes each side. Many reviewers had problems with the cook time listed not giving them the texture they wanted. I found my steak-fries were crispy on the outside, soft in the center at 450 and 15 min each side. I served with a dollop of sour cream and sprinkling of cilantro.

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GestaltCasey

Cooking Level: Expert

Home Town: Sidney, Ohio, USA

Living In: Richwood, Ohio, USA

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Reviewed: Nov. 22, 2008

My whole family and church loved these! Great to make with the kids. My 12 year old makes them alone!

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Stormy Gayle

Cooking Level: Expert

Home Town: Gillette, Wyoming, USA

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Reviewed: Nov. 8, 2008

I LEFT OUT THE CAYENNE PEPPER BECAUSE OF THE OTHER REVIEWS SAYING IT WAS TOO SPICY. I DIDNT WANT IT TO BE TOO HOT FOR MY KIDS. WILL MAKE AGAIN. THANKS

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CNM CATERING

Cooking Level: Expert

Living In: Edgewater Park, New Jersey, USA

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Reviewed: Nov. 8, 2008

Really good - loved the tangy flavor! I didn't have lime so I used vinager and it worked great.

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erindelight

Cooking Level: Intermediate

Home Town: Kissimmee, Florida, USA

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Reviewed: Jun. 17, 2008

Awesome. A bit too spicy for me, but hubby loved the kick.

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Amy

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Reviewed: May 31, 2008

These are very good. Have a nice tangy bite to them. Almost too spicy for me, actually, so I may cut some of the cayenne next time. I didn't really measure, just tossed the ingredients in. They don't end up crisp in the times written--probably need longer in the oven in order to crisp up. I used red potatoes, so my fries were smaller, and I left the skins on. Thanks for sharing--great base spicy fry recipe.

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pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

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Reviewed: 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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Tynie

Cooking Level: Expert

Living In: Minneapolis, Minnesota, USA

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Reviewed: Aug. 6, 2007

Delicious! The flavor was great! The only thing that didn't impress me was the crispness, or lack thereof... My fries were limp, which isn't cool in my book.

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Kristi

Cooking Level: Intermediate

Home Town: Anchorage, Alaska, USA

Living In: Everett, Washington, USA

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Reviewed: Jul. 9, 2007

I made these and they are very good. I would cut down on the caynene pepper next time. Personal prefernce. Perfect for my husband. I had some sause left over because I made it for just one. Put on chicken breasts and put in foil and baked along with the fries. Great very good dinner. Thank you!

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ladyofthegardens

Cooking Level: Intermediate

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Reviewed: 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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