My homemade chili seasoning has been so easy to use that I have been thinking of recipes to use it with and the first of my thoughts was to use it with potatoes. I mean, tender roasted potatoes coated in savory chili spices?
It is easy to make these potatoes into a side dish for dinner, or you can cut them up a little so that you can have them with some eggs in the morning or for breakfast as hash browns or cottage fries.
My personal favorite part about these potatoes is the fact that they are amazing on their own, and I also found that any topping that goes well with chili works great with these potatoes.
Apronese has this idea you could put them on top of a big pile of delicious potato “nachos” and then top them off with sour cream, cheese, and perhaps green onions. Just thinking about it is already fascinating, what are you waiting for without starting to do it right away.
Potatoes Roasted in Chili
Whether you are making these chili roasted potatoes for breakfast, lunch, or dinner, the amount of toppings you can add is unlimited.
These are perfect for both breakfast and dinner.
Prep Time: 10 mins/ Cook Time: 40 mins/ Total Time: 50 mins
- 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)
- You need to heat the oven to 400 degrees. After you have washed the potatoes and let them drain away any excess water, cut them into cubes of about one to two inches in length.
- Assemble the potatoes by placing them in a large bowl and adding the olive oil as well as chili powder, cumin, cayenne, garlic powder, onion powder, salt, pepper and garlic powder. Toss until the potatoes are well coated with oil and sauce and the spices are evenly distributed.
- Use a baking sheet lined with foil or parchment paper and lay the potatoes out on it. Make sure that they are spread out evenly so that they do not stack on top of one another. If necessary, use two baking sheets.
- You can roast the potatoes in the preheated oven for 40 minutes, or until they are golden brown around the edges and blistered on the cut surfaces. (The amount of time it takes to roast the potatoes will depend on the size of the cubes you used at the beginning.)
Serving: 1 Serving ・ Calories: 326.4 kcal ・ Carbohydrates: 46.92 g ・ Protein: 4.35 g ・ Fat: 14.1 g ・ Sodium: 634.48 mg ・ Fiber: 3.43 g
The nutritional values shown here are only estimates. Please see our nutrition disclaimer.
Roasted Potatoes with Chili, Step by Step Photos
This dish is so easy to prepare. I started by heating the oven because it won’t take long to prep the potatoes.
You can use any type of potato, but my favorite is new potatoes, which doesn’t matter whether they have red skins or not. I came across this 3 lb. bag at Trader Joe’s for $2.29.
You’ll need to wash the potatoes, then drain them, and cut them into one to two inch cubes.
Keep the cubes about the same size as you want to cook them evenly, so you will want to have them cut evenly. In a bowl, combine the cubed potatoes with 2 tablespoons of olive oil and half the chili seasoning (half one tablespoon chili powder, half one tablespoon cumin, one eighth teaspoon cayenne, one eighth teaspoon garlic powder, one quarter tablespoon onion powder, and half a teaspoon salt. (OR half batch of this pre-mixed chili seasoning will work great.
In a large bowl, whisk together the oil, seasoning and garlic powder and let it sit for several minutes.
When you are ready to bake the potatoes, place them out in a single layer on a baking sheet (or two) covered in foil or parchment paper. If you don’t do this, then they won’t brown as nicely as they should.
For the golden brown edging on the potatoes, roast them for about 40 minutes, or until they are browned all over and the cut surfaces are blistered. Serve immediately.
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