INGREDIENTS
4
large russet potatoes, peeled and cut into 1/4 inch thick fries
1/4 cup
vegetable oil
1/4 cup
tomato-vegetable juice cocktail
1 tbsp
chili powder
1 tsp
ground cumin
2 tsp
dried onion granules
1 tsp
garlic powder
1 tsp
cayenne pepper
1 tsp
white sugar
1 tbsp
salt