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Spicy Potatoes are thin and crispy around the edges and full of flavor. They are the perfect side dish to just about any meal.
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.
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.
- In a large plastic zipper bag combine olive oil and melted butter.
- 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.
- Add in potatoes and rub the bag to coat the potatoes in the mixture.
- Place potato slices on a baking sheet pans in a single layer and roast at 500 degrees F oven for 10-12 minutes.
- Flip the spicy potatoes.
- Cook the potatoes until they reach your desired level of crispness and for me that is about 10 minutes.
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!!
Frequently Asked Questions
You can also use a yukon golds potato for this recipen and prefer them over russets.
When I want a less spicy potato I half the amount of chili pepper and cayenne pepper.
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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
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:
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!