🎉 Introduction
If you love potatoes with a kick, these Spicy Potatoes are going to be your new favorite side dish. Made with tender Yukon gold or red potatoes, tossed in olive oil and a smoky-spicy seasoning mix, then roasted until golden and crisp — they’re the perfect balance of comfort and heat.
Serve them alongside grilled chicken, roasted meats, or enjoy them as a snack with dipping sauces. They’re easy to make, budget-friendly, and guaranteed to disappear fast at the table.
🧰 Equipment Needed
- Large mixing bowl
- Baking sheet
- Parchment paper (optional, for easy cleanup)
- Sharp knife & cutting board
- Measuring spoons
🛒 Ingredients
🥦 Fruits & Vegetables:
- 2 lbs Yukon gold or red potatoes, cut into chunks
- 1 tbsp fresh parsley, chopped (for garnish)
- 1 tsp garlic powder
- 1 tsp onion powder
🌿 Spices & Seasonings:
- 1 tsp cayenne pepper
- 1 tsp paprika
- Salt and pepper, to taste
🫒 Oils & Vinegars:
- 3 tbsp olive oil
👩🍳 Directions
Step 1 – Prep the Potatoes
- Preheat oven to 425°F (220°C).
- Wash and cut potatoes into even chunks (about 1-inch pieces).
Step 2 – Season the Potatoes
3. Place potatoes in a large mixing bowl.
4. Add olive oil, garlic powder, onion powder, cayenne pepper, paprika, salt, and pepper.
5. Toss until potatoes are well coated.
Step 3 – Roast
6. Spread potatoes in a single layer on a baking sheet (use parchment paper for easy cleanup).
7. Roast for 35–40 minutes, flipping halfway through, until golden and crispy.
Step 4 – Garnish & Serve
8. Remove from oven and sprinkle with fresh parsley.
9. Serve hot with your favorite dip or as a side dish.
🍽️ Servings & Timing
- Servings: 4–6 portions
- Prep Time: 10 minutes
- Cook Time: 35–40 minutes
- Total Time: ~50 minutes
🧊 Storage & Reheating
- Refrigerator: Store leftovers in airtight container up to 3 days.
- Freezer: Freeze in a single layer, then store in a bag for up to 2 months.
- Reheating: Re-crisp in oven at 375°F for 10–12 minutes (avoid microwaving, which makes them soggy).
🥄 Variations
- Cheesy Spicy Potatoes: Add grated Parmesan or cheddar in the last 10 minutes of roasting.
- Extra Spicy: Increase cayenne or add chili flakes.
- Smoky Twist: Use smoked paprika instead of regular.
- Air Fryer Version: Cook at 400°F for 20–25 minutes, shaking halfway through.
❓ 10 FAQs
- Can I boil the potatoes first?
Parboiling for 5 minutes makes them even crispier. - Can I use sweet potatoes?
Yes! Adjust cooking time slightly (25–30 minutes). - What dips go well with spicy potatoes?
Ranch, sour cream, garlic aioli, or spicy ketchup. - Can I make these ahead?
Yes, season the potatoes ahead and refrigerate, then roast when ready. - Do I need to peel the potatoes?
No, the skin adds flavor and texture. - Can I pan-fry instead of roasting?
Yes, fry in a skillet over medium-high heat until golden. - What if I don’t like it too spicy?
Reduce cayenne pepper to ½ tsp. - Can I add other vegetables?
Bell peppers, onions, or zucchini roast beautifully alongside. - Will this work with frozen potatoes?
Yes, but thaw first and pat dry to avoid sogginess. - How do I keep them crispy after baking?
Don’t overcrowd the pan and serve immediately.
🏁 Conclusion
These Spicy Potatoes are crispy on the outside, fluffy on the inside, and loaded with smoky heat. Perfect for busy weeknights, game-day snacking, or as a bold side dish, they’re simple yet impressive.
Spicy Potatoes – Crispy, Bold & Flavorful
Ingredients
Equipment
Method
- Preheat oven to 425°F (220°C).
- Wash and cut potatoes into even chunks (about 1-inch pieces).
- Place potatoes in a large mixing bowl.
- Add olive oil, garlic powder, onion powder, cayenne pepper, paprika, salt, and pepper.
- Toss until potatoes are well coated.
- Spread potatoes in a single layer on a baking sheet (use parchment paper for easy cleanup).
- Roast for 35–40 minutes, flipping halfway through, until golden and crispy.
- Remove from oven and sprinkle with fresh parsley.
- Serve hot with your favorite dip or as a side dish.
Notes
Parboiling for 5 minutes makes them even crispier. Can I use sweet potatoes?
Yes! Adjust cooking time slightly (25–30 minutes). What dips go well with spicy potatoes?
Ranch, sour cream, garlic aioli, or spicy ketchup. Can I make these ahead?
Yes, season the potatoes ahead and refrigerate, then roast when ready. Do I need to peel the potatoes?
No, the skin adds flavor and texture. Can I pan-fry instead of roasting?
Yes, fry in a skillet over medium-high heat until golden. What if I don’t like it too spicy?
Reduce cayenne pepper to ½ tsp. Can I add other vegetables?
Bell peppers, onions, or zucchini roast beautifully alongside. Will this work with frozen potatoes?
Yes, but thaw first and pat dry to avoid sogginess. How do I keep them crispy after baking?
Don’t overcrowd the pan and serve immediately. 🏁 Conclusion
These Spicy Potatoes are crispy on the outside, fluffy on the inside, and loaded with smoky heat. Perfect for busy weeknights, game-day snacking, or as a bold side dish, they’re simple yet impressive.
