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Ingredients:
1 pound russet potatoes, sliced into 1/4-inch wedges
3 tablespoons hot melted butter or vegetable oil
2 tablespoons FRANK'S® REDHOT® Cayenne Pepper Sauce, room temperature
2 cups FRENCH'S® Original or Cheddar French Fried Onions, finely crushed
1/2 cup grated Parmesan cheese
Zesty Ketchup (recipe follows)
Directions:
Heat oven to 400°F. Place potatoes, butter and Frank's RedHot Sauce in large resealable plastic bag. Seal bag and toss potatoes to coat.
Combine French Fried Onions and cheese on a sheet of waxed paper. Coat potatoes in crumb mixture, pressing firmly.
Arrange potatoes single layer in shallow baking pan coated with nonstick cooking spray. Bake, uncovered, 25 minutes or until potatoes are tender and golden brown. Splash on more Frank's RedHot Sauce or serve with Zesty Ketchup.
Tips from French's
Look for FRENCH'S® French Fried Onions in the canned vegetable aisle!
Zesty Ketchup: Combine 1 cup ketchup with 1 to 2 tablespoons FRANK'S RedHot Sauce.
1 pound russet potatoes, sliced into 1/4-inch wedges
3 tablespoons hot melted butter or vegetable oil
2 tablespoons FRANK'S® REDHOT® Cayenne Pepper Sauce, room temperature
2 cups FRENCH'S® Original or Cheddar French Fried Onions, finely crushed
1/2 cup grated Parmesan cheese
Zesty Ketchup (recipe follows)
Directions:
Heat oven to 400°F. Place potatoes, butter and Frank's RedHot Sauce in large resealable plastic bag. Seal bag and toss potatoes to coat.
Combine French Fried Onions and cheese on a sheet of waxed paper. Coat potatoes in crumb mixture, pressing firmly.
Arrange potatoes single layer in shallow baking pan coated with nonstick cooking spray. Bake, uncovered, 25 minutes or until potatoes are tender and golden brown. Splash on more Frank's RedHot Sauce or serve with Zesty Ketchup.
Tips from French's
Look for FRENCH'S® French Fried Onions in the canned vegetable aisle!
Zesty Ketchup: Combine 1 cup ketchup with 1 to 2 tablespoons FRANK'S RedHot Sauce.
