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
Chili Roasted Potatoes
- 3 lbs potatoes ($2.29)
- 2 Tbsp olive oil ($0.36)
- 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.)
The equipment section above contains affiliate links to products we use and love. As an Amazon Associate I earn from qualifying purchases.
Step by Step Photos
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.
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)
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.
Roast the potatoes for about 40 minutes, or until they are golden brown on the edges and the cut surfaces look blistered. Serve hot!