Spicy Roast Potatoes
There’s plenty of things that take on spice nicely, but few things come close to the mighty spud. And when I tell you these are addictive boy oh boy do I mean it. Here’s why you’re gonna LOVE these spicy spuds:
Easy – So easy and stress free to make! Perfect Texture – Gorgeously crispy on the outside and beautifully fluffy on the inside. Dip – These are great with a dip, here I’ll show you a super-duper easy dipping sauce to go along side.
They’re perfect as a side to a main, but also great to serve at a gathering, game day or at a dinner party for some delicious finger food. Follow me…
Potato Slices
I love slicing these into disks for a couple of reasons. Firstly it means they go extra crispy, as both sides get direct contact with the tray (once you’ve flipped them). The second reason is because it increases the surface area, which maximises the amount of dip you can get with each dunk (the way my mind works, honestly 🤣).
What’s the best potato to use?
You want to use a floury potato like Russets, Maris Pipers or King Edwards. Stay away from more waxy varieties of potato, these retain too much moisture and won’t go as crispy. In all cases you want to keep the SKIN ON for extra flavour. Prep wise it’s as easy as slicing into disks. You can go the extra step and par-boil (as I do in my Baked Potato Wedges) or soak in cold water (as I do in my Sweet Potato Fries). Both of these methods help remove starch and help the potatoes come out fluffy in the centre. However, keeping in line with the quick and easy aspect of this recipe we won’t be doing that.
How to make Spicy Potatoes
In terms of spice, the main ingredient here is Cayenne Pepper. I love cayenne pepper obviously for it’s spice, but it also adds awesome flavour. Alongside the cayenne pepper we’ve got smoked paprika, onion powder and garlic powder, all of which go perfectly with cayenne.
Hot Baking Tray
Once you’ve coated the potatoes with the seasoning and a good glug of olive oil, it’s time to roast. A tip to getting the potatoes nice and crispy is to preheat the oven tray. This way they start crisping up the second they hit the pan.
Give them space
Potatoes are divas, they like their room. You’ll want to make sure you space out the spuds and make sure there’s no overlaps. You want each slice to have direct contact with the pan, otherwise they’ll start to steam and won’t go crispy.
Dip for Spicy Potatoes
If you’re serving these in a finger food context I highly recommend serving with a dip. Further, I recommend going with a creamy style dip. Dairy helps cool down spice!
Lemon Herb Dip
Here whip up a super duper simple (but really delicious) dip. Here’s what I use:
Greek Yogurt & Sour Cream Parsley & Chives Onion & Garlic Powder Fresh Lemon Juice
Other dips that go great with these potatoes are Sour Cream and Chive and Cheese and Chive. In all cases though I highly recommend making the dip in advance, just to give chance for the flavours to develop.
Do these freeze well?
They do indeed! Just allow them to completely cool, then cover and store in the freezer. Then bake from frozen at a slightly lower temp. If you’re after more crispy potato recipes then check out my EXTRA Crispy Smashed Potatoes! For more recipes to get those tastebuds tingling check out these beauties too:
Spicy Recipes
Spicy Baked Beans Spicy Chicken Pasta Spicy Pepperoni Pizza Pockets Spicy Fried Chicken Tenders Spicy Jalapeño Mac and Cheese
Alrighty, let’s tuck into the full recipe for these spicy potatoes shall we?!
How to make Spicy Potatoes (Full Recipe & Video)
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