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Spicy Fries

What you need: 

3 large potatoes, cut into wedges
2 tablespoons olive oil
1/2 tablespoon chili powder
1/2 tablespoon salt
1/2 tablespoon pepper
1 teaspoon oregano
1 teaspoon dry mustard
1/4 teaspoon cayenne pepper

What you do: 

1. Preheat the oven to 450 degrees F.
2. Add all ingredients to a large tupperware container, seal lid, and toss to coat potatoes evenly.
3. Spread onto a baking sheet and bake for 30-40 minutes, tossing every 15 minutes or so.

Preparation Time: 
40 minutes
Cooking Time: 
Servings: 
4

SO HOW'D IT GO?

These were good. I think next time I'll add less oregano..and maybe less chili powder (I think I added about a tbs..). I also just used regular mustard b/c I don't have the dry. I also took them out a little too early..so they'll be even better next time. I think garlic powder would be a good addition..or even just minced garlic.  ::)

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Ok, these totally RULE! Made them for myself and some friends and everyone loved them..myself included! I could eat them every day. I did not add as much chili power though :)

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Thank you so much for this recipe, they were DELICIOUS.
For this recipe, I didn't have ground cayenne so I added a few drops of Frank's red hot sauce. I also added a tiny dash of garlic powder and onion powder.
I used Yukon Gold potatoes and sliced them into wedges, rinsed and drained them before coating in the oil mixture.

I made these with the Black Bean Burgers on this website. Truly the best dinner I've had in a long time :)

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I cut out the black pepper and only used the cayenne because I was afraid they would turn out too spicy.  I liked the way each one had a slightly different concentration of flavors.  They didn't turn out as crisp as I would like even after putting them under the broiler for a little.  I have leftovers so when I heat them up I'll use my toaster oven and maybe that will crisp them more.  Thanks the recipe, they were good. 

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They just came out of the oven and I'm eating while writing this - fantastic!  I used paprika rather than cayenne pepper and wet rather than dry mustard because that was what I had around, and they turned out delicious!

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Holy crap, these things are amazing!  Addictive and perfect.  I used one large russet and one medium yam, both with skins on, half the oil called for, very little cayenne (scared of spice  ;)) and shook the hell out of it in a glass bowl with a lid.  Ridiculously good...wish I had more right now.

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I made these last night and was going to take a picture to go along with this post, but my roommate and devoured them in minutes.

I slightly modified the recipe by adding safflower oil instead of olive, 1 1/4tsp salt, and used a sweet potato/russet mix (the russet tasted best in our opinion) and baked at 425

It was spicy and fabulous. Really helps warm you up in the cold weather as well.

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I really love these. I eat them at least once a week. I can't stop! :D

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These wedges are the best wedges I've ever eaten. 

I followd this recipe word for word, but it came out too spicy for me; and that rarely happens. 
But the second time, I used half the amount of cayenne and chili powder that was called for. 
The outcome:  World's Tastiest Potatoe Wedges.

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These were good. Also very easy. Thank you for this recipe and next time I will add more spicyness! muahahah.

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