:max_bytes(150000):strip_icc()/548200-b056004ffeee4a5ab7e031790a2d8d53.jpg)
These spicy roasted potatoes made with chili powder and other seasonings are a slight variation to standard home fries. I make these spicy spuds for breakfast every Sunday, and my family loves them!
Ingredients
- 5 medium red potatoes, diced with peel
- 1 medium onion, chopped
- 1 tablespoon garlic powder
- 1 tablespoon kosher salt
- 2 teaspoons chili powder
- ¼ cup extra virgin olive oil
- 1 cup shredded Cheddar cheese (Optional)
Directions
Step 1
Preheat the oven to 450 degrees F (220 degrees C). Grease a 9×13-inch baking dish.
Step 2
Evenly distribute potatoes and onions in the prepared baking dish. Season with garlic powder, kosher salt, and chili powder. Drizzle with olive oil and stir until well coated.
Step 3
Bake in the preheated oven, stirring every 10 minutes, until potatoes are fork-tender and slightly crispy, 35 to 40 minutes. Remove from the oven and immediately sprinkle Cheddar cheese over top. Let sit until cheese melts, about 5 minutes.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 473 | |
| % Daily Value * | |
| Total Fat26g | 33% |
| Saturated Fat9g | 47% |
| Cholesterol36mg | 12% |
| Sodium1685mg | 73% |
| Total Carbohydrate48g | 17% |
| Dietary Fiber6g | 20% |
| Total Sugars5g | |
| Protein14g | |
| Vitamin C26mg | 131% |
| Calcium287mg | 22% |
| Iron3mg | 14% |
| Potassium1334mg | 28% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Powered by the ESHA Research Database ? 2018, ESHA Research, Inc. All Rights Reserved
source by allrecipe
-
I have made a similar recipe. The difference is we used Chili flakes along with the Chili Powder. Very good.
-
We had these along with Richard’s Breakfast Scramble (a fave of mine from this site) for brunch today. I didn’t have kosher salt so I subbed about 1 1/2 tsp table salt. Next time I’ll probablt pop the potatoes back in the oven for about 5 minutes to melt the cheese because it didn’t melt all that great on it’s own. Thanks for the great recipe Yapodaca.
-
Yummy! The onions in this become so good, and the potatoes have such a delicious taste!
-
We had these for dinner with pork chops, YUMMY! I added a whole extra onion, next time I may even add another one because they were soooo good! And I thought it was easier to just mix everything together in a bowl and then pour it onto a baking sheet. Great recipe! Will definitely make again!
-
Very yummy! I just added some extra spices and omitted the onion. A nice bite to it; me and my mom are eating it for lunch! 😀
-
oh my goodness..these were terrific!! my husband kept asking what I was cooking that smelt so good!!! I added the cheese but next time I think I will serve without..thanks for the recipe!
-
I par-boiled the potatoes prior to baking them, this helped reduce the time it took cooking. I also only used about 1/2 the cheese and added some zucchini, onion and whold cloves of garlic to potoates while roasting. Very Delicious !!
-
Amazingly delicious yet simple recipe, I thing this one can be played around with as a side to any dish! I added chopped garlic instead of onions and it was awsome! I think you can add Mexican flavorings to make it also a mexican side.
-
This was excellent!! Will be making often in the future.
-
Excellent. I used red potatoes and quartered them. Not only were these good but the next day I used the little bit of leftovers mixed with a little sour cream, mayo, and bacon bits and made a great little potato salad that got rave reviews from my friends again.
-
very simple to make, and very yummy. they definitely are a little spicy but so good!!
-
Very Good!
-
Loved them! I did 3 red potatoes and halfed everything else, and it was perfect. I was scared of so much garlic powder, but it was just fine!
-
This was ok. I think it will be better in the morning with some eggs. Had pretty good flavor, just seemed like it needed something more.
-
Good, cheesy comfort food your kids will love. Great for breakfast or as a side dish for dinner.
-
These were very tasty and easy to make. I make something like this on the stove-top but this was much easier! (No standing at the stove!) I loved the onions, I would cut them in bigger chunks next time. I threw in about 6 whole cloves of garlic, crushed under the side of my knife (in addition to the garlic powder). Those were delicious too! I only used 4 pretty small Yukon golds, so I only used 2 TBS of oil and this was too much- would only add 1 TBS next time. I reduced the salt quite a bit- just sprinkled some on. The cheese (I used sharp cheddar) is a nice touch, but it would be good without it too. I was making roast beef at the same time, so I baked these at 350 for over an hour. I think I will keep this method and try different spice/herb combos. Thanks for the recipe!
-
These were some of the best potatoes I have ever had, and I love my potatoes. They had a little too much kick to them so maybe a little less chilli powder next time but other wise these were great.
-
I had to admit that it was pretty good,added spicy Taco seasoning + corriander powder+red pepper powder with potatoes and onions , all tossed together with oil and baked them.also made Tufo and vegetables in peanut sauce with it …love it ..
-
Wow, easy to make and very delicious. I served them with Oven Scrambled Eggs recipe that I got from this site. I did use canned potatoes (only had them on hand) they were cubed and came out perfect. Will definitely make again. Thanks!
-
Excellent potato recipe..I love potatoes and this is one of the best ways I have had them..
-
We really liked the “zing” that the chili powder offered, however, the amount of salt suggested would have been way over the top for us. A light sprinkling is plenty. Thanks!
-
Versatile and tasty recipe! But I followed the recipe precisely, and the onions charred (perhaps because I used the toaster oven?). I will definitely make this recipe again, but possibly add the onions halfway through cooking or chop the onions into larger chuncks.
-
My husband loved these!
-
This recipe turned out great! I will do this again. My husband loved them too. Because I can’t follow an exact recipe, I added some ground rosemary and thyme and a bit of chopped garlic. I did not use cheddar cheese, but used Parmesan instead. It really is the hint of spiciness that does the trick. Thanks for the recipe!
-
Well received by my guests….no leftovers. Very easy to make.
-
This was okay. Not bad and not great. I think it would have been easier to cook on the stove top. Maybe it was me but the potatoes stuck to my cooking dish and was very hard to clean. Thanks anyway.
-
I didn’t find these potatoes to be anything special. I added my onions for the last 20 minutes of baking time so they would have a little crunch.
-
I had preboiled red potatoes on hand from another project. I spread them out on the sheet tray and pushed them down with my palms to give them the “burst” look. Lovely crisp and flavor…EASY!
-
Very good and easy. I doubled the seasoningto make it more flavorful. I think I might add some fresh Dill to it next time.
-
wow
-
These potatoes were fantastic! I really did not expect them to be as good as they were. The only change I made was I used garlic salt instead of garlic and salt seperately, and I didn’t have any chili powder so I used some crushed red pepper. It turned out great. Even my kids loved them, and they are VERY picky! Will definitely make these again…often!
-
Made this for a Mothers Day brunch side dish. Everyone liked it, except for hubby who dislikes onion. I only used 1/2 the onion too. I used a spoonful of jarred minced garlic instead of garlic powder, and Tony Chacheres seasoned salt instead of kosher salt. I thought it was just a little greasy from the oil but it soaked up a lot once I pulled it from the oven. I really liked the flavor of this dish. I will probably make this again.
-
These were great. Didn’t change a thing.
-
I love this recipe and so does everyone who tries it. I made these for a potluck I was going to and the whole pan was eaten with people still wanting more. I have made them several times since then and everytime I do people ask me for the recipe. These are super easy to make and a great dish for home or to take to an event. I love this recipe!!
-
Yum! I followed the advice of one reviewer and used taco seasoning. They tasted a little like JoJos – but better. 40 minutes was just right. My kids and I went wild for this – husband doesn’t like potatoes so he doesn’t count! This goes in the rotation.
-
Very good….I followed advise from “foodaholic”, first I boiled my potatoes until just tender, let them cool, and pressed them down with the palm of my hand for a really cool look, (check out her review and picture). I just loved the way foodaholic’s picture looked! I then sprinkled each one with the spices and evoo. Cooked until crispy, I added my cheese and let that melt…..tasted yummy, might try a little cayenne next time for more heat. I also use a “patriot mix” of potatoes, which were baby reds, whites, and blues(purple), also used reduced fat shredded cheddar. Thanks for a great way to eat roasted potatoes!
-
My family really enjoyed this dish. I decreased the amount of olive oil by 1/2 to decrease the fat calories and it was perfect!
-
This was OK, but not amazing. It seemed like there was way too much salt, even after I reduced it to half a tablespoon. I left off the cheese to reduce the calories too. I think the “Roasted Cajun Potatoes” from this site are 100 times better if you’re looking for a roasted potato recipe.
-
YUMMO. I added way more chili powder than was called for and used regular salt instead of kosher but it was super good. My husband is a big potato fan so he loved it. I served it for brunch and it was the first dish that got cleaned out.
-
BF new potato fav. tasty with a kick to it
-
Great recipe! Family loves it!
-
Really good potatoes! First success i’ve had with roasted potatoes. i used yukon gold potatoes and a mixture of chedder and parmesan cheese. Very tasty and i will make again. Easy too!
-
Very good. Thanks for sharing.
-
This recipe is so good, so simple and yet I never thought of it. I can’t imagine someone not liking it. I didn’t change much at all but like another reviewer said it’s easier to put together in a bowl and I used taco seasoning because those people have really done their homework and have gotten that spice down pat. It’s great!
-
These potatoes were exactly what we were looking for! Tasty, flavorful…I think I will play around with the chili powder next time (add more?). We opted not use the cheese this time, so we can try that next time, too.
-
Awesome! The only thing I did differently was doubled the chili powder as my hubby likes it HOT! I didn’t get a chance to add the cheese as he was ready to eat. It still came out so tasty! This is definitely a keeper and will be added to the bi-weekly menu schedule. Thanks so much for sharing!
-
Absolutely delicious! The potatoes didn’t crisp as much as I’d like but overall a great dish! I made them a second time and with 20 minutes left on the timer, I scrambled up eggs and poured them on top, mixing every five minutes. Added cheese at the end and you’ve got a great meal!
-
This is a great recipe. I will make this again, but next time I will only use half the salt. It was way to salty.
-
I tweaked this a little for my taste. I used small red potatoes that I quartered and placed in a large ziploc bag with olive oil, minced garlic, dried rosemary, salt and pepper. I let it sit on the counter for about 30 minutes and then spread on a foil lined baking sheet. Cooked for about 40 minutes at 450, stirring a couple of times to get all sides browned. They turned out great.
-
I altered the recipe to be diet friendly by omitting cheese, and I used fresh garlic instead of powder to toss the potatoes.
The cayenne pepper makes this one a keeper.
-
Oh my goodness, these are good! I have made these twice in the last 2 weeks and my whole family loves them. I bought a very large wholesale club bag of “fingerling” potatoes and wasn’t quite sure what to do with them. This recipe is perfect. I quarter the potatoes lengthwise, put everything in a large bowl, toss it all together (except the cheese)and bake it in a greased 13 X 9 pan. Be sure to use the “kosher salt” as called for – it is very coarsely ground and has about 1/2 the sodium per tablespoon as regular salt. Or, if you do not have kosher salt on hand and are using regular salt, cut the salt to 1/2 a tablespoon. The cheddar cheese sprinkled on top at the end, makes these really delicious. Thanks for the great recipe!
-
These are easy and delicious! I used much less salt than the recipe called for. They were done about 10 minutes faster, probably because my oven cooks kind of hot. I will definitely make these again!
-
This is our favorite potato recipe. LOVE THESE!
-
This was good. A simple, yummy sidedish. You can use any kind of potato really.
-
These turned out very well, I used taco seasoning as some suggested and nuked the potatos for 8 minutes before roasting…I’ll definitely make these again.
-
The ONLY change I made to these was reduce the chili powder to 3/4 teaspoon because of my 6 yr old. BUT, had I remembetred that she is NOT a potato eater, I’d have kept it the original amount. These were EXCELLENT. I LOVED them and I will make them in the future, for SURE!!!!
-
This recipe is easy as as can be, and great for a thrifty side dish. I didn’t add the cheese, abut I did add some chorizo for a one dish decadent lunch. My husband and his friend freaked out for this – I’ll definitely be asked to make this again soon.
-
I give this 5 stars because we’ve made this 2 times within the last 3 nights. Went over very well with the boyfriend. The chili powder is a great touch! I broiled them for a bit at the end to get a good top crunch going on. Thanks for sharing this.
-
This was the easiest recipe to make. My family really liked it.
-
These were simple and tasty potatoes, but I shied away from using all of the cayenne because it seemed like a lot. They were a little bland so I will use the full amount next time.
-
Very good. Very easy. I don’t like powdered garlic, so I took a few garlic cloves, smashed them with the side of a knife, and just roasted them along with the potatoes.
Everyone from babies to grown ups liked this. I’m making them again tonight.
-
These were so yummy, I can not believe how good these actually were! So good that I forgot the cheese I was eating them right out of the pan. The only things I did differently were I did not add salt, I used 2 garlic cloves smashed and then some jared minced gatlic and I cooked them in my cast iron skillet, so yummy!!!
Thank you -
Very good and easy! I added chunks of boneless chicken and quartered onions to make it a one meal dish. Served with salad. Guests loved.
-
Very good flavor and very easy to make.
-
Now these potatoes were great. I used different spices and added a bit more olive oil and they came out perfect. Just make sure you keep them covered so the steam will keep the potatoes moist and they won’t get hard. Once air gets to them, they are hard to chew. They were a welcomed change from mashed or baked potatoes. Superb!
-
Very good! Left off the cheese to make them a little healthier – and just as excellent!
-
Delicious the whole family enjoyed it. I made it without the cheese
-
Very yummy! Made exactly according to recipe.
-
These were excellent. I ran out of chili powder so I supplimented with a little taco seasoning and it turned out just fine. I tried it with and without the cheese and both ways were just as good. I did like others and mixed the oil and seasoning in a bowl first and then tossed the potatoes. I broiled on high for the last 8 minutes to crisp them. Thanks again.
-
So easy and delicious. I did what another suggested and tossed in bowl first before moving to the baking pan. I used a minimal amount of shredded cheese and it was just enough to give it what it needed. Even though baked it really had that home fry taste. Bravo!
-
I made these potatoes as and accompanyment to meatloaf and boy was this great. It wasnt to spicy for the little ones in our familt, our 2 and 5 year olds and they even had seconds. And I my husband and I loved it, simple and easy to make and a great new side dish for us.
-
Absolutely delicious! I followed the recipe but eliminated the cheese. Served these with roast beef for Sunday dinner and everyone loved it!
-
way to much salt needs more spices(chili powder, pepper
-
Loved, loved, loved these! Thanks for the great recipe.
-
I made this twice this week (it’s that good!). The first time, I followed the directions perfectly (with the cheese) except that I used regular baking potatoes. It was fabulous! The second time, I cut the oil to 2 tablespoons and increased the chili powder to 1 tablespoon. It was even better this way. I couldn’t have asked for a better breakfast potatoes recipe! Thanks!
-
Mmmmmmm! Yummy! I was a little pressed for time & also had something in the oven that was cooking at a 100 degree difference lower, so I semi pre-cooked my potatoes in the microwave. (If you cut them 1st, you don’t have to deal with cutting hot potatoes!) I premix all the spices together in a ramekin. I also added about 1/4 teaspoon of Sweet Paprika for added flavor & color. It seemed like a lot of rub/spice to me, so I didn’t use about 1 Tablespoon of it the 1st time around, but when I tasted it, I deduced that it would’ve been fine to add it. My boyfriend actually wanted it to be spicier, so the next time around, I added 1/8 tsp Smoked Paprika, 1/8 tsp Cayenne Pepper & also added a diced up Louisiana Hot Link Sausage. It made a perfect breakfast dish in it’s own right all by itself. I served it with some chilled papaya slices to cool the tongue & diffuse some of the heat from the Hot Links & Cayenne. I have to also say that I love this site! I especially love being able to change the number of servings & have the ingredients re-calculated for me for the needed servings. Saves me a lot of work & time! Very Cool! :og
-
I followed one reviewer’s suggestion to put the spices in a bowl and mix w/potatoes then pour into 9×13″ baking dish. Well, the first potatoes I put in got the most spice and it was too much. I suggest sprinkling some of the spices on the bottom of the pan, layer the potatoes in a single layer and sprinkle the rest over the top. Drizzle the oil over all. Half way thru baking stir to coat. We,(husband and me) loved this recipe and will definetly will make again only next time I will cut down on some of the salt and chili pwd as I don’t tolerate spices well.
-
I skipped the cheese (don’t need the added calories!) and they were great. I will be making these often.
-
I forgot to add the cheese and they were still delicious!
-
This was a big hit in my house. Nice n spicy n crunchy. I lowered the chili amount a bit so my lil 11 year old wasnt overwhelmed, we adults would have drooled over the full flavor but it was still exceptional. Thank you!
-
Everyone loved these potatoes however I made 10servings and the cook time was closer to 55minutes. Next time I think I may steam the potatoes in the microwave for 6-7 minutes before putting in to the oven and that should put the oven time to no more than 20 minutes or so. Everyone loved them!
-
Yum. I used chipolte chili powder and these had a nice kick. I didn’t add the cheese – just extra calories and they didn’t need it in my book – plenty of taste as is.
-
I made these in wedges and increased the onions. I served it with spicy ketcup and everyone loved it. I will be making these many times for my family for a looooong time. And the fun thing is you can kick it up in all kinds of ways. Great recipe!!!
-
Good flavor and a nice twist on regular ol’ cheesy potatoes.
-
Absolutely delicious!
Cover with foil for a portion of the cook time, or the onions will be too crispy. -
Excellent with the Italian Breaded Porkchops from this site! I cut the salt in half and used a teaspoon of garlic powder with two crushed cloves. Mixed the spices together first, then shook everything together in a big Ziplock bag because that’s easier than mixing in the pan. I broiled it for a few minutes at the end to crisp everything up…yum!
-
I’ve made these twice in the last two weeks and they were a hit both times. With money a little tight these days this is an inexpensive dish that you can stretch and it is a crowd pleaser. Enjoy!
-
Made this recipe as it says and also with added spices and it’s always great. I love the potatoes chopped up so they’re really bite-size. Cuts down on the cooking time a bit too.
-
A little bland for my taste. Next time I am going to try and add some more spice to them and a bit more salt.
-
Definitely a regular recipe!
-
So easy and everyone loved them. They were fighting over the last of the potatoes. Didn’t even add the cheese, but totally didn’t miss it!
-
I loved these potatoes they were really good. I can see myself making these all the time. It was so easy to make i think everyone should make this.
-
i made this resipie tonight with my homade cowboy chow it was good, i added more garlic. and used canola oil Insteasd of olive oil. i also used cagin spice. it was really good
-
These are pretty good, except for one problem – they are WAY TOO SALTY! I would definitely only use about a teaspoon of salt, and I would also decrease the oil to only a couple of tablespoons because they were very greasy. Otherwise, it’s a good recipe and with less salt I would probably give it 4 STARS.
-
I love when recipes do not need to be adjusted. This is one of those that you can just go as is. Nice thing about it also…you can personalize it depending on your taste in spices.
-
this is a keeper,we loved the potatoes done this way,i followed the recipe with no changes.
-
Easy and tasty. I did not have red potatoes so I just used Idaho with the skin. I also forgot the salt! The flavor was still strong and plentiful. I may add some paprika next time.
-
I really liked it, I used all the spices, but none of the herbs. It’s an easy recipe and would make great home fries.
-
Great, but I don’t see the point of the onions. 90% of mine were burnt at the end.
-
Great! I actually boiled these for 10 min. then drained them and mixed them with the seasonings. That way I only had to bake them for 10 min. with a couple minutes of being broiled at the end. I left my onions pretty chunky and served these with ‘Actually Delicious Turkey Burgers’. We could eat this meal again tonight!
:max_bytes(150000):strip_icc()/7971297_Honey-Balsamic-Roasted-Carrots_lutzflcat_2x1-9692ce39b5d24212bc64c27bc9bbf916.jpg)
:max_bytes(150000):strip_icc()/7749884_Braised-Red-Potatoes_Bibi_2x1-3842829ef5d04183b098546f94370e1b.jpg)
:max_bytes(150000):strip_icc()/whole-roasted-sweet-potatoes-recipe-7499657AngelaSackettSuperhotmama4x2-f0a0b74e5579465980c7a34388aac9a8.jpg)
:max_bytes(150000):strip_icc()/7498245_Air-Fryer-Lemon-Thyme-Baby-Red-Potatoes_SoupLovingNicole_2x1-a8f6821420ef4d1c9a7d22578fa60af0.jpg)
:max_bytes(150000):strip_icc()/7498226_Air-Fryer-Red-Potatoes_FranceC_2x1-9cba357d8ba94f089a5f071a49e033eb.jpg)
Leave feedback about this