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

Spicy Potatoes

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By: Leigh Anne WilkesPosted: 4/11/23Updated: 3/04/24

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

overhead shot of spicy potatoes on a plate

Spicy Potatoes are thin and crispy around the edges and full of flavor. They are the perfect side dish to just about any meal.

overhead shot of spicy potatoes on a plate

Why You’ll Love These Potatoes!

They have amazing flavor!

But 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 and cayenne 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 and are one of our favorite potato dishes.

Growing up, I didn’t eat potatoes. 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 and these spicy potatoes are one of my favorite.

plate of spicy potatotes

Ingredients Needed

  • Red potatoes 
  • Butter, I use salted butter. 
  • Olive oil
  • Garlic powder
  • Cayenne powder
  • Mild chili powder, if you want more spice use hot chili powder
  • Worcestershire sauce

How to Make Spicy Potatoes

  • Slice potatoes about 1/4 inch thick. Try and slice them all as evenly as possible so they cook evenly. You can slice them thinner if you prefer, they will just cook quicker.
thinly sliced red potatoes
  • In a large plastic zipper bag combine olive oil and melted butter.
adding melted butter to bag
  • Add in spices.  You can easily adjust the “heat” to these spicy potatoes to your liking by adding more or less cayenne pepper and chili powder.
  • Pour in Worcestershire sauce.
adding chili powder to bag
  • Add in potatoes and rub the bag to coat the potatoes in the mixture.
potatoes in a plastic bag
  • Place potato slices on a baking sheet pans in a single layer and roast at 500 degrees F oven for 10-12 minutes. 
potatoes on a baking sheet
  • Flip the spicy potatoes.
cooked sliced potatoes on a baking sheet
  • Cook the potatoes until they reach your desired level of crispness and for me that is about 10 minutes.
spatula of spicy potatoes

Pair This with:

  • Flank Steak
  • Balsamic Pork Tenderloin
  • Instant Pot Whole Chicken
  • Balsamic Pork Chop
  • Perfect Steak

Every time my kids come home for a visit and I ask them what they want for dinner and these spicy potatoes always make the cut!  They love them!!  

plate of spicy potatoes

Frequently Asked Questions

What other kind of potato can I use for spicy potatoes?

You can also use a yukon golds potato for this recipen and prefer them over russets.

How can I make them less spicy?

When I want a less spicy potato I half the amount of chili pepper and cayenne pepper.

fork full of spicy potatoes

Try these delicious recipes too:

  • Sausage Chili
  • One Pan Spicy Chicken
  • Sweet and Spicy Chicken Stir Fry
  • Mexican Pot Roast
  • Breakfast Potatoes

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

5 from 3 votes
overhead shot of spicy potatoes on a plate

Spicy Potatoes

Recipe From: Leigh Anne Wilkes
These Spicy 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 minutes
Cook:20 minutes minutes
Total:35 minutes 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

Tips & Notes:

    • You can also serve this as an appetizer. Allow potatoes to cool to room temperature and serve with your favorite dipping sauce such as:Hummus  Mango Jalapeno Aioli   Guacamole
    • To  make them less spicy, use half the amount of chili powder and cayenne pepper.

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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
overhead shot of spicy potatoes on a plate
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This recipe was originally shared August 22, 2008.

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5 from 3 votes (3 ratings without comment)

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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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