Spicy Potatoes are thin and crispy around the edges and full of flavor. They are perfect served with just about any meal.
Growing up, I was not a potato fan.
But then I married to man from Idaho, whose grandfather was a potato farmer! The first time I went to Idaho to meet Jim’s family I think they were all a little shocked and dismayed that their son was dating a girl who did not eat potatoes! As I’ve gotten older, I have learned to enjoy some potatoes dishes.
Why You’ll Love These Potatoes!
Today’s recipe for Spicy Potatoes is one of those recipes!
They have amazing flavor!
Now don’t let that word spicy scare you away from these potatoes though. The recipe uses chili pepper so they have a little bit of a kick to them. You can easily reduce the amount of chili pepper if you prefer a milder potatoes.
At our house, these spicy potatoes are affectionately called Patrice’s Potatoes after one of my good friends who gave me the recipe.
How to Make Spicy Red ChilePotatoes
- Red Potatoes. Slice them fairly thin and that way you can create a crisper finished product!
- Spice. You can easily adjust the “heat” to your liking by adding more or less cayenne pepper and chili powder.
- Coat the potatoes in a mixture of olive, oil, butter and seasonings.
- Place them on a baking sheet in a single layer and bake at 500 degrees F for 20 minutes. Flip the potatoes half way through.
- Cook the potatoes until they reach your desired level of crispness and for me that is about 14-20 minutes.
Every time my kids come home for a visit and I ask them what they want for dinner and these chili roasted potatoes always make the cut! They love them!! We love serving them with Flank Steak.
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- 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
- 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
This recipe was originally shared August 22, 2008.
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