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.
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source by allrecipe
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- by: Lesha
- 19 years ago
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.
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- by: 3Girls
- 18 years ago
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!
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- by: Whatadish
- 18 years ago
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!
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- by: Casshouse
- 18 years ago
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!
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- by: Smllover
- 17 years ago
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!
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- by: Melissa O.
- 17 years ago
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.
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- by: KATE715
- 17 years ago
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!!
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- by: SLJ6
- 17 years ago
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!
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- by: Jenny
- 17 years ago
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.
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- by: Ilzpadu
- 17 years ago
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!
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- by: Cookingheri
- 17 years ago
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!
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- by: Mefunie2
- 16 years ago
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!
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- by: Melzajane
- 16 years ago
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.
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- by: KARINOK
- 16 years ago
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!
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- by: Laura Oldis Reagan
- 16 years ago
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!!!!
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- by: GARRETTSMOMMY
- 16 years ago
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 -
- by: L. A.
- 16 years ago
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!
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- by: Holly
- 16 years ago
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.
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- by: Alison D.
- 16 years ago
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!
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- by: Kalakrayon
- 16 years ago
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
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- by: SANDJEAN
- 16 years ago
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.
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- by: Charlotteg
- 16 years ago
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!
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- by: Yayforsprinkles
- 16 years ago
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!
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- by: Hazelnutty
- 15 years ago
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.
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- by: TAMAREE
- 15 years ago
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!
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