1 lb. russet potatoes , cut into 1/4-inch wedges
3 Tbsp. hot melted butter or vegetable oil
3 Tbsp. FRANK'S RedHot® Original Cayenne Pepper Sauce
2 cups FRENCH'S® Crispy Fried Onions White Cheddar , finely crushed
1/2 cup grated Parmesan cheese
1 cup FRENCH'S® Tomato Ketchup
PREHEAT oven to 400°F. Place potatoes, butter and 2 tablespoons Frank's RedHot Sauce in large resealable plastic bag. Seal bag and toss potatoes to coat.
COMBINE Crispy 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.
COMBINE Ketchup with remaining Frank's RedHot; serve with fries.
Look for FRENCH'S® Crispy Fried Onions in the canned vegetable aisle!