Total Time
35mins
Prep 10 mins
Cook 25 mins

Crispy and spicy potatoes coated in French fried onions and parmesan cheese. Easy, fast and great flavor! One pound equals about 3 medium potatoes. Potatoes can be stored for several weeks at temperatures of 45F to 50F in a cool, dry, dark place. Light causes them to turn green!

Ingredients Nutrition

  • 3 medium potatoes, sliced into 1/4-inch wedges (about 1 lb)
  • 3 tablespoons butter or 3 tablespoons vegetable oil
  • 1 -2 tablespoon hot sauce, at room temperature
  • 2 cups French's French fried onions, finely crushed
  • 12 cup parmesan cheese, grated

Directions

  1. Preheat oven to 400°F
  2. Place potatoes, butter and Frank's RedHot Sauce in large resealable plastic bag; Seal bag and toss potatoes to coat.
  3. Combine Fried Onions and cheese on sheet of waxed paper.
  4. Coat potatoes in crumb mixture, pressing firmly.
  5. Arrange potatoes in single layer in shallow baking pan coated with nonstick cooking spray.
  6. Bake, uncovered, 25 minutes or until potatoes are tender and golden brown.
  7. Serve with more hot sauce or mix 1 C ketchup w/ 1 or 2 T of hot sauce for a spicy dip.
Most Helpful

These fries where great. The onions didn't stick very well but it still turned out great and i will make again. If your like me and have to much to eat in one sitting i suggest putting what you was in the oven and freezing the rest. i did this and the frozen tasted just as good.

rtbirdie February 17, 2012

These were yumm yummm! I only made this for 2 servings. I was just cooking for me, and I want to heat the leftovers up today! :) The only thing I didn't do was us the onions, as I didn't have any. Everything else is the same though. I had these along side a Zowie Cheeseburger on Super Bowl Sunday for dinner! Thanks, and I'll make sure to have the onions next time I make this recipe.

VickyJ February 05, 2007

These were so easy to fix, I loved the crunchy texture and they tasted delicious! I used olive oil and 1 tablespoon of Frank's Hot Sauce, but next time will use the 2 tablespoons. Thank you for sharing your yummy recipe Susan!

Junebug July 30, 2006