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Red Chile Potatoes are thin and crispy around the edges and full of flavor. They are perfect served with just about any meal.
Some of our family’s other favorite potatoes recipes include these Smashed Potatoes, Cheesy Ranch Potatoes and Easy Mashed Potatoes.
Red Chile Potatoes
Growing up, I was not a potato fan. I didn’t dislike potatoes because of the carbs, I am actually a big fan of carbs. For me, it’s more of a texture issue.
Yes, I am married to man from Idaho, a man whose first solid food was probably potatoes! Â 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!Â
Chili Roasted Potatoes
The other way I will eat potatoes is today’s recipe for Chili Roasted Red Potatoes. At our house, they are affectionately called Patrice’s Potatoes after one of my good friends who gave me the recipe. Thanks to the chili pepper, the potatoes have a bit of a kick to them. Reduce the amount of chili pepper if prefer a milder potato.
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! Â They love them!! Â We love serving them with this Fast Fire Flank Steak.
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Red Chile Potatoes Recipe
Spicy 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
Nutrition Facts:
This recipe was originally shared August 22, 2008.
Kathryn says
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
Leigh Anne says
Kathryn, I do eat these potatoes!!
Cheri says
So….how much is a “cube” of butter?
Leigh Anne says
Cheri, A cube is a 1/2 a cup – I updated the recipe to reflect that.
Hilary Walsh says
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.
Nova says
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.
Leigh Anne says
Great tip – thanks for sharing!