These chili roasted potatoes are the perfect way to liven up a classic crispy roast potato. Ready in 55 minutes, these spicy roast potatoes make the perfect side dish and are so easy to make. Serve with a creamy dip, such as this French onion dip, for an insane flavor combination.
I love finding new and fun ways to make roasted potatoes (already a top tier way to eat potatoes!) that bit more interesting. These chili roasted potatoes do just that, giving your crispy spuds that perfect amount of kick for an exciting side dish.
I served my chili roasted potatoes in this photos in this post with this creamy French onion dip for an amazing combination of flavors. For more heavenly potato recipes, try my Greek lemon roasted potatoes, sun-dried tomato pesto potatoes, batata harra, crispy Mexican potatoes, and these amazing French onion-loaded potato skins.
How To Make This Chili Roasted Potato Recipe
Again, the exact step-by-step instructions and ingredient quantities will be in the recipe card at the bottom of this page.
Below is an overview of making this recipe, plus some process shots to help you visualize how this recipe should turn out.
Step 1) Cube & Par-Boil
Start by cubing your potatoes (I like to keep mine relatively small for maximum crispiness!). Then, par-boil your cubed baking potatoes for 10 minutes, drain, then shake the potoates to rough up the edges.
Step 2) Add Spices & Roast
Add the potatoes to a baking sheet and top with chili flakes, smoked paprika, garlic powder, onion powder, and cayenne chili pepper along with your olive oil, and roast your potatoes for 35 – 45 minutes, shaking them halfway through.
Step 3) (Optional) Add Honey
A nice addition is to add 1 tbsp honey to the roast potatoes after they’re cooked, giving them a deliciously sweet and sticky flavor.
Top the potatoes with more fresh parsley.
What To Serve Your Chili Roasted Potatoes With
As mentioned above, these roasted potatoes are perfect served with this creamy French onion dip. You could also serve them as a part of a wider spread, such as with these harissa vegetarian meatballs, with a garlicky lemon tahini yogurt, these creamy butter beans, fluffy flatbreads, and a big green side salad.
Storing
Store any leftover chili roasted potatoes in the refrigerator in an airtight container for up to 5 days. Reheat in the microwave, or place them in the air fryer for 5-8 minutes or oven for 10 – 12 minutes to crisp them back up.
Chili Roasted Potatoes
Delicious and packed with flavor, this chili roasted potato recipe is the perfect spicy side dish.
Ingredients
- 2 baking potatoes, cubed
- 1 tsp chili flakes
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp cayenne chili pepper
- 2 tbsp olive oil
- (optional) 1 tbsp honey
Instructions
- Preheat your oven to 220C | 395 F
- Add your cubed potatoes to a large pan and cover with water. Par-boil the potatoes for 10 minutes, drain, and then shake the pan with the lid on to rough up the edges of the potatoes.
- Add the parboiled potatoes to your baking tray and drizzle with the olive oil and spices. Use a slotted spoon to gently flip the potatoes and ensure they’re fully coated in the spices.
- Roast in the oven for 35 - 45 minutes, shaking halfway, until golden and crispy.
Notes
If your potatoes aren’t as crispy as you want them, make sure they’re not overcrowding the baking tray (use two trays if you need to), and roast the potatoes for another 10 minutes if needed.
Nutrition Information:
Yield: 3 Serving Size: 1Amount Per Serving: Calories: 231Total Fat: 10gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 0mgSodium: 20mgCarbohydrates: 34gFiber: 4gSugar: 8gProtein: 4g
