These Chili Roasted Potatoes are always at the top of my kid’s request list when they come home for a visit.
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.
Chili Roasted Potatoes
Ingredients
- 8-10 medium sized red potatoes thinly sliced
- 1/4 cup butter melted
- 1/4 cup olive oil
- 1/2 tsp garlic powder
- 1 tsp cayenne powder
- 2 tsp mild chili powder
- 1 Tbsp Worcestershire sauce
Instructions
- 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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Melanie
August 22, 2008 at 1:12 pmYum, Leigh Anne – this looks delicious. I’m always looking for new ways to make potatoes for my family…because I love them and they don’t. I’ll be trying this for sure.
mom2my9
August 24, 2008 at 3:34 pmThese sound really great! That is funny about marrying a potato man! Anyway, we do a similar potato, but I am definitely going to try your seasonings!
Kelly
August 28, 2008 at 4:54 amHey there! These looked so tasty, I added them to our weekly menu!
I made them last night — but when I came to “1/2 cube of butter, melted” I got rather confused.
I ended up just estimating, dependent upon how many potatoes I had, but can you give me a different measurement for “1/2 cube”?
Do you mean 1/2 the 1-lb cube of stick butter? or half of 1 stick in a 4-pack of stick butter?
Leigh Anne
August 28, 2008 at 7:15 amKelly »
Sorry for the confusion – A cube is the same as a stick , so 1/2 of a cube would be 1/4 cup. Hope you enjoyed them.
Katy
September 20, 2008 at 5:15 pmI made these and they were a hit. We all loved them! Thank you!
Nova
June 3, 2016 at 6:58 amPretty fantastic! One little adjustment I do – rub the pan with oil and get it just this side of smoking hot, *then* add the potatoes (or any root vegetable to be roasted) The side that hits the pan gets a gorgeous crispy crust.
Leigh Anne
June 3, 2016 at 7:02 amGreat tip – thanks for sharing!
Hilary Walsh
June 3, 2016 at 9:45 amThis works for any potatoes including frozen and canned if that is all you have. You can also add beets, turnips, carrots, etc. I use russets and cut them in wedges. I toss then in olive oil with seasonings that I mix up from time to time (garlic, onion powder, fresh herbs, cayenne etc) and add them to an already heated pan.
If we are having a roast I put them in the roasting pan under the rack about 1/2 hour before the roast is done. If we are having broiled meat I put them in the pan under the broiling rack. The meat dripping make them even better and I often just use a bit of salt and pepper if I am cooking them under the meat.
Or I make them as a side dish as above.
Cheri
June 3, 2016 at 9:45 amSo….how much is a “cube” of butter?
Leigh Anne
June 3, 2016 at 9:48 amCheri, A cube is a 1/2 a cup – I updated the recipe to reflect that.
Kathryn
February 11, 2017 at 9:34 amI will have to try this. These spices are similar to what we shake on Tater Tots to make potato ole’s So I bet they’re good. Also I’m Irish American, you may not have made it into the family at all if you’ld have told me you don’t eat potatoes 🙂 Thank you for the recipe
Leigh Anne
February 13, 2017 at 9:21 amKathryn, I do eat these potatoes!!