I think I have mentioned before that I am not a potato fan. It’s not because I’m trying to cut down on carbs – I am a big fan of carbs. I think it’s more of a texture issue for me than anything else.
Yes, I am married to man from Idaho – a man whose first solid food was probably potatoes! The first time I went to Idaho to meet Jim’s family I think they were all a little shocked and dismayed (and maybe even a little insulted ) that I did not eat potatoes! How could their son possibly fall in love with a girl who didn’t eat potatoes!
As I have gotten older I have found a few ways I will eat potatoes. One of them is as a very crisp french fry! No soggy fries for me!!!
The other way is today’s recipe for Chili Roasted Red Potatoes or as they are affectionately known at our house, Patrice’s Potatoes. Patrice is one of my friends and an amazing cook. She is one of those cooks that doesn’t need a recipe – she just cooks!
I first tasted Patrice’s Potatoes at one of our yearly Beach Babes and their Boys Valentine dinners. The Beach Babes are a group of amazing women that have been my friends for over 20 years. We get away to the beach once or twice a year together and that is where the name came from. We have been eating these potatoes at the Wilkes’ house ever since that Valentine Dinner. I even eat them too.
They are made from red potatoes and I slice them fairly thin, thus creating a crisper finished product!
You can adjust the “heat” to your liking by adding more or less cayenne pepper and chili powder.
They are pretty much a staple around our house for Sunday dinner. The potatoes are coated in a mixture of olive oil, butter and seasonings. Then just place them in a single layer on a baking sheet and bake at 500 for 20 minutes. Turn the potatoes over half way through.
You can cook them until your desired doneness or crispness. Guess who eats the extra crispy, almost burnt ones!?
Everytime my kids come home for a visit and I ask them what they want for dinner, these chili roasted potatoes always make the cut! They love them!! We love serving them with this Fast Fire Flank Steak.
This recipe was originally shared August 22, 2008.
- 8-10 medium sized red potatoes, thinly sliced
- ¼ cup butter, melted
- ¼ cup olive oil
- ½ tsp garlic powder
- 1 tsp cayenne powder
- 2 tsp mild chili powder
- 1 Tbsp Worcestershire sauce
- Mix above ingredients and toss with thin sliced potatoes
- Place on a cookie sheet
- Bake at 500 degrees for 7-10 minutes, then turn potatoes and bake another 7-10 minutes until desired crispness
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