These spicy roasted potatoes made with chili powder and other seasonings are a slight variation to standard home fries. I make these spicy spuds for breakfast every Sunday, and my family loves them!
Ingredients
- 5 medium red potatoes , diced with peel
- 1 medium onion , chopped
- 1 tablespoon garlic powder
- 1 tablespoon kosher salt
- 2 teaspoons chili powder
- 0.25 cups extra virgin olive oil
- 1 cup shredded Cheddar cheese , Optional
Instructions
-
1
Preheat the oven to 450 degrees F (220 degrees C). Grease a 9x13-inch baking dish.
-
2
Evenly distribute potatoes and onions in the prepared baking dish. Season with garlic powder, kosher salt, and chili powder. Drizzle with olive oil and stir until well coated.
-
3
Bake in the preheated oven, stirring every 10 minutes, until potatoes are fork-tender and slightly crispy, 35 to 40 minutes. Remove from the oven and immediately sprinkle Cheddar cheese over top. Let sit until cheese melts, about 5 minutes.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Greek Recipes
Crab Macaroni Salad
Flaked, canned crab meat stars in this macaroni salad for a refreshing summertime side dish.
Evacuation Tuna & Pasta Salad
Living on the coast we are sometimes forced to evacuate during hurricane season. Put this pasta salad in a covered container, and throw it in the cooler. It's a full meal in one bowl. It's easy to serve. Spoon it up into a cup and eat it in the car, camper, or in our case, a motel room! That's why we call it Evacuation Tuna & Pasta Salad.
Linda's Oxtail and Barley Soup
Thick, hearty, and full of flavor, this is the best oxtail and barley soup you'll ever eat! There's a lot of prep work, and the soup takes a long time to cook, but it's well worth the effort. Serve it in a deep bowl with a slice of fresh, hot bread and a glass of red wine. The reheated soup tastes great the next day if you have any leftovers.