You are here

Member since April 2003

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: 


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 they'll be even better next time. I think garlic powder would be a good addition..or even just minced garlic.  ::)


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 :)


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 :)


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. 


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!


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.


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.


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


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.


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



Log in or register to post comments