Easy spicy roasted potatoes require just a few pantry ingredients to create a truly delicious side dish with a bit of a kick! These potato wedges are crispy and crunchy on the outside with a tender, fluffy center.
This weekend was both long and short, if that makes sense.
My husband was out of town on work so I was flying solo with the kids. Which is the part that made the weekend seem really long. 😂
On the other hand, they are pretty great kids and we had a fun weekend of going to the pool, running errands, cooking and watching some movies. Not too shabby.
And now somehow, it's already Monday. And I wasn't quite prepared for that. Nothing new there though, huh?! Sucking it up and soldiering on... and getting on with the food!
You guys remember my undying love for potatoes, right?!
It’s probably my favorite starchy side for dinner and we make my 10-minute microwave baked potatoes a couple of times a week.
Now, because I often go so basic, I realized I haven’t shared nearly enough potato recipes with you on the blog.
I’ve selfishly been keeping too much potato goodness to myself. You forgive me though, right?
I think these easy spicy roasted potatoes will help with that.
These oven baked potato wedges are coated in a mix of spices (all basic pantry ones here, nothing crazy) and roasted until they are crispy and crusty on the outside and perfectly fluffy and tender on the inside.
I mean, does it get much better?!
And you know I love a little kick to my food, so I added in some red pepper flakes to give these some heat on the back end.
You can always reduce the amount if you want to tame them down a bit, or if you have kids like mine that are still total wimps when it comes to a tad bit of spice. 😔
I’m working on it.
Notes on easy spicy roasted potatoes:
- I use Yukon gold potatoes because they are one of my faves. And the larger ones are great for making wedge potatoes. Feel free to substitute your favorite kind of potato to roast.
- And while I cut mine into wedges, you could certainly chop your potatoes any which way and just keep an eye on the oven time until they are finished.
- You can of course serve these with ketchup, but I also love to have them with some plain Greek yogurt for dipping. That cold, creamy yogurt is the perfect balance to the spicy potato wedges! Add in a squeeze of lime juice or a sprinkle of cilantro if you like. (And substitute sour cream if that's what you use.)
- Here’s a couple of other pairing ideas: mayonnaise (not my preference, but it’s a thing) or guacamole or fry sauce or one of those "special sauce" types of mixes.
Fellow potato lovers, you need these spicy oven roasted potatoes in your life.
(And for a different twist, check out these Greek roasted potatoes.)
They’ll be the perfect side to all of your burgers and grilled chicken this summer and they’re bound to make it into your regular dinner rotation after that.
Enjoy!
XO,
Kathryn
P.S. Check out this other potato deliciousness:
- Paprika roasted potatoes (Family Food on the Table)
- Rustic potato soup (Vegetarian Mamma)
- Crispy spiralized baked fries (Gathering Dreams)
- Perfectly creamy potato salad (Family Food on the Table)
- Fast cheesy chicken and broccoli twice-baked potatoes (Family Food on the Table)
Easy spicy roasted potatoes
Easy spicy roasted potatoes require just a few pantry ingredients to create a truly delicious side dish with a bit of a kick!
Ingredients
- 1 ½ pounds Yukon potatoes, cut in ½-inch pieces
- 2 tablespoons extra-virgin olive oil
- ¾ teaspoon kosher salt
- ½ teaspoon red pepper flakes
- ½ teaspoon chili powder
- ½ teaspoon paprika
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
Instructions
- Preheat oven to 425.
- Place potatoes on a large rimmed baking sheet. Toss potatoes with olive oil and seasonings, to get everything well coated. Spread out the potatoes evenly on the baking pan.
- Roast at 425 for 25 minutes, shaking and/or scraping the pan after 15 minutes to rotate the potatoes so they roast on all sides.
- Serve hot!
Notes
I use Yukon gold potatoes because they are one of my faves. And the larger ones are great for making wedge potatoes. Feel free to substitute your favorite kind of potato to roast.
I cut mine into wedges, but you could certainly chop your potatoes any which way and just keep an eye on the oven time until they are finished.
You can of course serve these with ketchup, but I also love to have them with some plain Greek yogurt (or sour cream) for dipping. Add in a squeeze of lime juice or a sprinkle of cilantro if you like.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 221Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 424mgCarbohydrates: 37gFiber: 4gSugar: 2gProtein: 4g
delci
I am making a large batch, any suggestions on how to reheat? No air fryer or convection oven here. 🙁
delci
*toaster over
Kathryn Doherty
An Air Fryer is definitely my favorite way to reheat roasted potatoes or veggies, followed by broiling in my toaster oven. However, you could also broil in a regular oven. Make sure they are at least 4 inches away from the broiler and broil for 5-8 minutes, until warmed through. (I find low broil is fine in the toaster oven, but you'll have to see what works best in your oven.) They won't be as crispy as when they were originally roasted, but they'll be hot and delicious! Hope that helps!