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“I got this recipe out of some Pillsbury cookbook my wife got for her birthday. I normally stay away from cookbooks like that because most of the recipes call for overly salted soup mixes and canned dough. But I found a few that sounded good and I tried them out to my surprise. This recipe I changed up a bit from what was printed because I would never serve potatoes without salt and I saw lots of room for improvement. I guess they assume most store bought chili powder will be loaded up with salt. I used Alton Brown's Chili Powder. If you don't want to make your own chili powder, I recommend looking for it on the ethnic isle, not the spice isle. Unless they keep the ethnic (Latin) spices on the same isle as the spice.”

Ingredients Nutrition


  1. Pre-Heat the oven to 450º and line a sheet pan with parchment paper or foil. If you go with the foil, be sure to spritz it with some non-stick spray.
  2. Slice the washed potatoes into thin-ish wedges. No more than half an inch at it's thickest.
  3. Add everything except the potatoes to a large mixing bowl. Stir the spice/oil mix with a fork to get everything evenly combined.
  4. Add the sliced potato wedges to the bowl and toss well to coat. I recommend using your hands for this, but only if you have some latex or similar gloves. While this stuff isn't too spicy on the tongue, it will hang around on your bare hands long after washing and will burn you eyes like mace as well as other sensitive areas.
  5. Spread evenly over your lined sheet pan. I had to use two sheet pans because mine are kinda small. You want the potatoes in a single layer.
  6. Bake for 30 minutes, turning the potatoes over half way through. If you are using two sheet pans, rotate the pan placement as well for even browning.
  7. Enjoy with a variety of dips.

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