These spicy baked fries are very easy to make, and a great way to kick up your burger platter.

Recipe Summary

prep:
10 mins
cook:
40 mins
total:
50 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat an oven to 375 degrees F (190 degrees C). Grease a large baking sheet.

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  • Fill a large bowl with cold water, add the potatoes, and allow to soak for 10 minutes.

  • Whisk together the oil, vegetable juice cocktail, chili powder, ground cumin, onion granules, garlic powder, cayenne pepper, sugar, and salt in a large bowl. Drain the potatoes, and pat dry with paper towels. Toss the potatoes with the oil and spice mixture; stir until evenly coated. Arrange fries in a single layer on the prepared baking sheet.

  • Bake fries in preheated oven for 20 minutes. Turn and continue to bake until browned and crispy, about 20 additional minutes.

Nutrition Facts

427 calories; protein 8.2g 16% DV; carbohydrates 69.1g 22% DV; fat 14.5g 22% DV; cholesterolmg; sodium 1826.8mg 73% DV. Full Nutrition

Reviews (51)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/24/2009
These are great. They're not supposed to be particularly crispy but in order to insure maximum crispiness: Skip the water soaking step. That's to keep them from turning grey which after you add all the red stuff--they won't look grey. So skip that. I reduced my amount of oil and V-8 (spicy variety) til the total amount for this recipe was 1/3c. of liquid (not 1/2 c. as recipe would have it). Spray your pan with Pam and spray the tops of your taters with Pam--both times. Don't skip the step where you flip them that is ESSENTIAL in oven fries. You haven't got to flip them precisely but you DO need to move them around on the sheet or else they'll cook unevenly and any shot you had at crispness is gone. I also reduced the cayenne pepper and left out the salt (the V-8 has plenty for me.) Thanks for a keeper! Read More
(69)

Most helpful critical review

Rating: 3 stars
11/17/2010
I only give this 3 stars because they came out mushy and squishy on the inside. The seasoning was yummy though! I have made other baked fries before and reccomend baking them at a higher temp and for a shorter period of time so the outside is crispy and the inside is fluffy. Read More
(15)
67 Ratings
  • 5 star values: 40
  • 4 star values: 21
  • 3 star values: 4
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
08/24/2009
These are great. They're not supposed to be particularly crispy but in order to insure maximum crispiness: Skip the water soaking step. That's to keep them from turning grey which after you add all the red stuff--they won't look grey. So skip that. I reduced my amount of oil and V-8 (spicy variety) til the total amount for this recipe was 1/3c. of liquid (not 1/2 c. as recipe would have it). Spray your pan with Pam and spray the tops of your taters with Pam--both times. Don't skip the step where you flip them that is ESSENTIAL in oven fries. You haven't got to flip them precisely but you DO need to move them around on the sheet or else they'll cook unevenly and any shot you had at crispness is gone. I also reduced the cayenne pepper and left out the salt (the V-8 has plenty for me.) Thanks for a keeper! Read More
(69)
Rating: 5 stars
02/23/2009
These knocked our socks off! I changed the method a little but not the ingredients due to lack of time. I skipped the 10 min water soak (which would remove some surface starch) and then put them in my convection/microwave oven on fast bake. After 15 minutes I put them under the broiler to brown them up... for about 5 minutes then stirred them up (they weren't in a single layer cause there were too many for the pan) and broiled 5 minutes longer. They never got crispy which is not a big surprise with a liquid seasoning but they were HUGE on flavor and DH commented several times: "wow these fries are killer!!" I served them with the Green Chili Chicken Sandwiches from this site and it was a fine meal! Next time I will make them the long way to compare results. Thanks for a great recipe! UPDATE: Since the fries never got crisp even under the broiler I decided to try something different: I mixed up the dry ingredients deep fried the potatoes (twice to make them crisp) and then sprinkled the dry ingredients over the potatoes and mixed to distribute the spices evenly. With a 1/4 C. oil added to the original mixture I can't imagine that frying them would use much more if any than that. My deep fryer is very good and the oil is 375 which allows little oil to be absorbed or cling to the fries. We liked this version even better. Read More
(53)
Rating: 4 stars
01/15/2010
I followed the recipe closely and was surprised at how these turned out. Usually fries in the oven are too mushy for me so I cut the potatoes very thin (about 1/4" thick strips) and they crisped up very nicely. Also add 1 tsp. of paprika to the mix and it will really help tie in all the flavors. Great submission. Read More
(35)
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Rating: 4 stars
02/02/2009
These were good waaaay salty better to put less and add more in the end if needed. They were not crispy so I increased the oven temp to 450 until they crisped up.... Read More
(27)
Rating: 5 stars
12/20/2010
My husband loves this!!! He's a potato lover and these hit the spot for him!! I did not however have chili powder so I used paprika and no veg juice so i got half of a small can of tomato sauce and added a bit of water to it. I greased my sheet with Pam and increased the oven temp to 400F and they were SCRUMPTIOUS!! Read More
(17)
Rating: 3 stars
11/17/2010
I only give this 3 stars because they came out mushy and squishy on the inside. The seasoning was yummy though! I have made other baked fries before and reccomend baking them at a higher temp and for a shorter period of time so the outside is crispy and the inside is fluffy. Read More
(15)
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Rating: 4 stars
03/02/2009
Very nice. I halved the salt and did 3/4 less cayenne--I don't do that spicy! I baked at 400 but they still didn't crisp up. I broiled for about 5 min to crisp them up a little which worked a bit. Still nice and spicy and awesome flavor so worth the effort to see if a higher temp might work to crisp them. Thanks for the recipe! Read More
(12)
Rating: 4 stars
06/15/2009
I liked the way these tasted but have to work on getting the crisp just right. I think the temp needs to be higher so I'll try that but the taste is good. Read More
(11)
Rating: 5 stars
01/19/2010
These fries were a big hit. They are packed with flavor. I did as another reviewer suggested and fried them in a deep fryer. I whisked together the oil spicy vegetable juice and about 3/4 of the spice mix and let them sit for about 10 minutes. I fried the potatoes in 350 degree oil. At 375 degrees they browned too quickly before the inside was done. Then I sprinkled the remaining spice mix onto the fries after I drained them. I added a bit more salt. Fantastic. Thanks for the post. Read More
(10)