Spicy Potatoes

overhead shot of potatoes un scrunched paper with pot of dip and salt with hands reaching in

5 from 5 votes

These Spicy Potatoes are ultra crispy, nice & spicy and BURSTING with flavour. Perfect finger food or even as an easy side dish!

Prep Time10

Cook Time30

Total Time40

Course: Appetizer, Finger Food

Cuisine: Universal

Servings:

Author: Chris Collins

Cost: £1 / $1

Equipment

30cm x 45cm (12” x 18”) Sheet Pan/Oven Tray
Sharp Knife & Chopping Board
Large Mixing Bowl
Plastic Turner
Small Mixing Bowl & Spatula (for dip)
Cling Film (for dip)

Ingredients

Spicy Potatoes

2lb / 1kg medium sized Potatoes (see notes)
2.5 tbsp Olive Oil
1 tsp Cayenne Pepper (see notes)
1 tsp Smoked Paprika
1 tsp Garlic Powder
1 tsp Onion Powder
3/4 tsp Salt, plus an extra pinch to serve
1/4 tsp Black Pepper

Easy Lemon Herb Dip (optional)

1/2 cup / 120g Greek Yogurt
1/2 cup / 120g Sour Cream
1/4 cup finely diced Chives
1/4 cup finely diced Parsley
1 Lemon, juice only
1/8 tsp EACH: Onion Powder, Garlic Powder
Salt & Black Pepper, to taste

Instructions

Lemon Herb Dip

I HIGHLY recommend making this in advance to give chance for the flavours to develop.
In a small mixing bowl combine 1/2cup/120g Greek yogurt and sour cream with 1/4cup chives and parsley, the juice of 1 lemon, 1/8 tsp onion & garlic powder and salt & pepper to taste.
Taste test for seasoning and adjust accordingly. Cover in the fridge until needed.

Spicy Potatoes

Pre heat the oven to 200C/390F with the baking tray in there so it get nice and hot.
Meanwhile, slice your potatoes into disks (around 1cm/just under 1/2 inch). Place in a large mixing bowl.
Add in 2.5 tbsp olive oil, 1 tsp cayenne pepper, smoked paprika, onion powder, garlic powder, 3/4 tsp salt and 1/4 tsp black pepper. Combine with your hands (messy, but ensures the potatoes get the best coverage).
Carefully space out the disks on the hot tray (try not to overlap, this will cause them to steam. They need direct contact with the pan) and place in the oven 30-40mins, or until golden and crunchy. I recommend taking out half way and flipping each potato. If they start charring at all before 20mins turn down the heat. Timings will depend on type and thickness of potatoes - just be vigilant.
Serve with an extra sprinkle of salt (this will draw out any final moisture) and serve as a side or with a dip!

Video

Notes

a) Potatoes - I find the best potatoes for roasting are fluffy baking potatoes like Russets, King Edwards or Maris Pipers work great. Avoid waxy style potatoes, they retain too much moisture and prevent the potatoes from getting crispy.

b) How spicy are these potatoes? - A really difficult one to judge as it's all down to individual preference. 1 tsp cayenne pepper will give you a definite kick, but I'm confident you certainly won't find them unbearably spicy. I have increased the cayenne pepper up to 1.5tsp before, and they are very spicy. At that level it does over shine the other flavours, so I don't recommend going over this for that reason.

c) Shape - I find disks work great because they go crispy on both sides nicely. They're also great for dunking into a dip. Feel free to make these into wedge shapes if you'd prefer!

d) Dip - Highly recommend serving with a dip, dairy cools down spice. This is a really simple one, just make sure you leave it to rest to get the best out of it. Sour Cream and Chive Dip and Cheese and Chive Dip also go great. Check out all my Dip Recipes for more!

e) Freeze - You can freeze these after they've cooked, just allow to completely cool then tightly cover in the freezer. Bake from frozen at 180C/356F until crispy again.

f) Calories - based on 1 serving (4 servings in total) without the dip.

Nutrition