Chili Roasted Potatoes

$2.90 recipe / $0.48 serving
by Beth - Budget Bytes
4.86 from 14 votes
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I’m having fun finding new ways to use my homemade chili seasoning and potatoes were the first item on my list. I mean, tender roasted potatoes coated with savory chili spices? YES PLEASE.

You can serve these potatoes as a side dish for dinner, or cut them a little smaller and eat them like hash browns or cottage fries at breakfast with some eggs. They’re amazing on their own, but I also found that any topping that is good on chili is also great on these potatoes. So, you can build a big ol’ pile of delicious potatato “nachos” by topping them with sour cream, shredded cheese, and maybe some green onions… Oohh, but now I’m just getting indulgent.


Chili Roasted Potatoes

Top view of a bowl of Chili Roasted Potatoes with sour cream on the side

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Chili Roasted Potatoes

4.86 from 14 votes
These Chili Roasted Potatoes make a great side for breakfast OR dinner, and can be topped with anything that is good on chili! 
Servings 6
Prep 10 minutes
Cook 40 minutes
Total 50 minutes



  • 3 lbs potatoes ($2.29)
  • 2 Tbsp olive oil ($0.36)

Chili Seasoning

  • 1/2 Tbsp chili powder ($0.15)
  • 1/2 tsp cumin ($0.05)
  • 1/8 tsp cayenne pepper ($0.01)
  • 1/8 tsp garlic powder ($0.01)
  • 1/4 tsp onion powder ($0.02)
  • 1/2 tsp salt ($0.02)
  • Freshly ground pepper (5-10 cranks of a pepper mill) ($0.03)


  • Preheat the oven to 400 degrees. Wash the potatoes and let the excess water drain away. Cut the potatoes into 1 to 2 inch cubes.
  • Place the cubed potatoes in a large bowl and add the olive oil plus all of the spices (chili powder, cumin, cayenne, garlic powder, onion powder, salt, pepper). Toss the potatoes until they are well coated in oil and seasoning.
  • Spread the potatoes out over a baking sheet covered with foil or parchment paper. Make sure the potatoes are in a single layer and not piled on top of one another. Use two baking sheets if needed.
  • Roast the potatoes in the preheated oven for 40 minutes, or until golden brown on the edges and blistered on the cut surfaces. (Cooking time will depend on the size of your cubes.)

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Serving: 1ServingCalories: 326.4kcalCarbohydrates: 46.92gProtein: 4.35gFat: 14.1gSodium: 634.48mgFiber: 3.43g
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Close up of a bowl of Chili Roasted Potatoes

Step by Step Photos

Bag of potatoes

Begin by preheating the oven because it won’t take long to prep the potatoes. You can use any type of potato, but my favorite for this type of dish are new potatoes, either red skin or not. I got this 3 lb. bag of golden new potatoes at Trader Joe’s for $2.29.

Chopped potatoes and seasoning added to mixing bowl

Wash the potatoes and let them drain. Cut the potatoes into one to two inch cubes. You’ll want the cubes to be fairly uniform in size, so that they cook evenly. Add the cubed potatoes to a bowl and add 2 Tbsp of olive oil plus the chili seasoning (1/2 Tbsp chili powder, 1/2 tsp cumin, 1/8 tsp cayenne, 1/8 tsp garlic powder, 1/4 tsp onion powder, 1/2 tsp salt, and some freshly cracked pepper. OR 1/2 batch of this pre-mixed chili seasoning)

seasoned potatoes placed on baking sheet

Toss the potatoes in the oil and seasoning until they are well coated. Spread the potatoes out onto a baking sheet (or two) covered in foil or parchment paper. You want the potatoes to be in a single layer and not piled on top of one another, or else they won’t get nicely browned.

Close up of Roasted Potatoes on baking sheet

Roast the potatoes for about 40 minutes, or until they are golden brown on the edges and the cut surfaces look blistered. Serve hot!

Top view of a bowl of Chili Roasted Potatoes with a fork on the side

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  1. My husband and I love this recipe! I do double the seasoning and it gives the potatoes a good amount of flavor. I also don’t do foil and just grease a pan and they don’t stick at all. I love the simplicity of this dish yet so good!

  2. I used 3 lb russet potatoes (cut into small chunks like the photos), and while they were soft and crispy after 40 minutes, they barely had any chili flavor. I ended up just adding a bunch of salt. 

      1. I made 4 lb of these today and with a few generous pinches of smoked paprika and extra salt snd pepper, they were easy and delicious!

  3. Tried this once and loved it! This time I’m using red and purple potatoes with the skin on and threw in 2 turnips too!

  4. This was awesome!! It went excellent with the Mini Black Bean Turkey Burgers! Thank you!!

  5. I put these inside of some burritos: AMAZING.

    Another successful recipe. Thank you!

  6. This is one of the best thingsI’ve ever cooked. I made these for a party and they were a hit. They are not go to for dinner at least twice a week. I use more spices then in the recipe calls fnd I think it tastes wonderful

  7. Made exactly as you stated. Used parchment paper for easy clean up. They were crispy and absolutely delicious! Whole family loved them!!!

  8. I made this tonight for my husband to go in a breakfast burrito (w/chipotle scrambled eggs, bacon and pepperjack cheese.)

    Very nice kick. My potatoes stuck to the foil. Would be great with the addition of a white onion.

    I will definitely make this one again. Thank you Beth!

  9. Any suggestions on how to prepare this ahead of time? Or cut down on the time it takes to cook them?

    1. If you cut them a little smaller, they will roast faster, but that’s the only way I can think of to make this faster. If you prepare them ahead of time the potato juices usually seep and make the seasoning slide off (learned the hard way!). :)

      1. A large whole potato will cook nicely in 12 minutes in a microwave at high. So you could slice these as directed, then microwave them for about 5-8 minutes, then finish in oven. 

  10. I just want to say thank you!
    I stumbled across your site recently while searching for a recipe for greek chicken. It was the photos that grabbed me – everything looked mouthwatering! As if the pictures aren’t enough, your descriptions hit it home. I love that you share delicious meals that don’t have ingredients I’ve never heard of. I love that they’re easy on the wallet. I love that I have been able to pick main dishes and sides that work great together. My spice cabinet is full, and I am creating awesome meals!
    My husband thanks you too! Eating on a budget no longer means mac and cheese!

  11. Served these with scrambled eggs for “brenner” last night, and my husband looooved the potatoes. He said he was going to eat them again for breakfast … but they didn’t make it ’til then. :)

  12. We are not potato eaters in this house but Aldi’s has had potatoes on the sale the last couple weeks & now I need a way to eat them all. I have made these potatoes for the past 3 weekends in a row! My 5 potato hating kids love them. My ten year old can make these herself with very little assistance.

  13. I need a water..:)..yummy chilled potatoes.Loved it,and best thing is its dam easy to made it..