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Home / Latest Posts / Recipes / Course / Side Dishes / Spicy Potatoes Recipe

Spicy Potatoes Recipe

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By: Leigh Anne WilkesPosted: 6/03/16Updated: 2/23/23

This post may contain affiliate links. Please see disclosure policy here.

plate of chili roasted potatoes

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. 

plate of potatoes

Ingredients Needed

How to Make Spicy Red ChilePotatoes

  • Red Potatoes.  Slice them fairly thin and that way you can create a crisper finished product!
Chili Roasted Potatoes
  • 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.
plate of chili roasted potatoes
Chili Roasted Potatoes
  • Cook the potatoes until they reach your desired level of crispness and for me that is about 14-20 minutes.
roasted chili potatoes on a baking sheet.

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.

Be sure and follow me over on You Tube for weekly cooking demos.

5 from 3 votes
plate of chili roasted potatoes

Spicy Potatoes

Recipe From: Leigh Anne Wilkes
These Spicy Roasted Potatoes are always at the top of my kid's request list when they come home for a visit.
serves: 6 servings
Prep:15 minutes
Cook:20 minutes
Total:35 minutes
Rate Recipe

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

Nutrition Facts:

Calories: 352kcal (18%) Carbohydrates: 46g (15%) Protein: 6g (12%) Fat: 17g (26%) Saturated Fat: 6g (38%) Cholesterol: 20mg (7%) Sodium: 158mg (7%) Potassium: 1335mg (38%) Fiber: 5g (21%) Sugar: 4g (4%) Vitamin A: 593IU (12%) Vitamin C: 25mg (30%) Calcium: 36mg (4%) Iron: 2mg (11%)
* Disclaimer: All nutrition information are estimates only. Read full disclosure here.
Course:Side Dish
Cuisine:American
plate of chili roasted potatoes
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This recipe was originally shared August 22, 2008.

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  1. Kathryn says

    Posted on 2/11 at 9:34 am

    I 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

    Reply
    • Leigh Anne says

      Posted on 2/13 at 9:21 am

      Kathryn, I do eat these potatoes!!

      Reply
  2. Cheri says

    Posted on 6/3 at 9:45 am

    So….how much is a “cube” of butter?

    Reply
    • Leigh Anne says

      Posted on 6/3 at 9:48 am

      Cheri, A cube is a 1/2 a cup – I updated the recipe to reflect that.

      Reply
  3. Hilary Walsh says

    Posted on 6/3 at 9:45 am

    This 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.

    Reply
  4. Nova says

    Posted on 6/3 at 6:58 am

    Pretty 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.

    Reply
    • Leigh Anne says

      Posted on 6/3 at 7:02 am

      Great tip – thanks for sharing!

      Reply
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