Recipe by amanda1432
"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!"
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russet potatoes, peeled and cut into 1/4 inch thick fries
red pepper flakes
spicy brown mustard
ground black pepper
These were really good. I found if you crinkle the foil, there is no need to flip!
These fries were good. I guess I was expecting more because of all the 5 stars. It was an easy recipe to make, the flavour was pretty good, but not anything "great". Some of the topping got a bit burnt even following the directions to a "T". When I make these again, I will precook the wedges in the microwave a bit, then toss them with the topping, then bake them to get the crispy texture. Hopefully that will make them more 5 star-worthy.
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.
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.
Wow! These are "Totally Tangy" and absolutely delicious baked french fries with a Southwestern flair! This is a really nice combination of flavors and a great way to perk up french fries so if you like things spicy with a bit of a kick then this recipe is for you. I upped the oven temp. to 425 and lined a baking sheet with Reynolds non-stick foil. Just bake until nice and crispy then enjoy!
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.
These were really good. They are spicy so if you don't like it spicy reduce the cayenne pepper to half. My family loved them. I kept the peeling on because we like them better that way. Used cooking spray (not a part of the recipe) on the potatoe slices before coating them, but after looking up the true calories and fat in cooking spray and all the other horrible stuff that in it, next time will not use. Google how much fat is in cooking spray, and you will stay clear of it. They can get away with how much fat and calories is really in cooking spray by making the serving size 1/3 of a second spray which is less than a gram and incrediably unrealistic, so they can say zero calories and fat. Has about the same fat content as olive oil, which is healthier with Omega 3's and doesn't have all the chemicals thats in cooking spray. Was a real enlightening bit of info for me. Hope this helps others who really care about what goes into their bodies. Anyways thanks you amanda1432 for a great recipe.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Totally Tangy Baked French Fries
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 99
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