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Easy Spicy Roasted Potatoes
SUBMITTED BY:
Yolanda
PHOTO BY:
J Walter Jones
"Slight twist to an old favorite. Chili powder gives the potatoes and onions in this recipe some zing! I make these for breakfast every Sunday, and my family loves them!"
RECIPE RATING:
Read Reviews
(68)
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PREP TIME
15 Min
COOK TIME
40 Min
READY IN
55 Min
SERVINGS
(
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)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
5 medium red potatoes, diced with peel
1 medium onion, chopped
1 tablespoon garlic powder
1 tablespoon kosher salt
2 teaspoons chili powder
1/4 cup extra virgin olive oil
1 cup shredded Cheddar cheese (optional)
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DIRECTIONS
Preheat the oven to 450 degrees F (220 degrees C).
Arrange the potatoes and onions in a greased 9x13 inch baking dish so that they are evenly distributed. Season with garlic powder, salt and chili powder. Drizzle with olive oil. Stir to coat potatoes and onions with oil and spices.
Bake for 35 to 40 minutes in the preheated oven, until potatoes are fork tender and slightly crispy. Stir every 10 minutes. When done, sprinkle with cheese. Wait about 5 minutes for the cheese to melt before serving.
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REVIEWS
Reviewed on Jan. 8, 2007 by
foodaholic
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foodaholic
Jan. 8, 2007
I had preboiled red potatoes on hand from another project. I spread them out on the sheet tray and pushed them down with my palms to give them the "burst" look. Lovely crisp and flavor...EASY!
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5 users found this review helpful
I had preboiled red potatoes on hand from another project. I spread them out on the sheet tray...
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Reviewed on Jan. 28, 2006 by 3girls
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3girls
Jan. 28, 2006
We had these for dinner with pork chops, YUMMY! I added a whole extra onion, next time I may even add another one because they were soooo good! And I thought it was easier to just mix everything together in a bowl and then pour it onto a baking sheet. Great recipe! Will definitely make again!
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4 users found this review helpful
We had these for dinner with pork chops, YUMMY! I added a whole extra onion, next time I may...
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Reviewed on May 7, 2008 by
LouisvilleHugger
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LouisvilleHugger
May 7, 2008
I give this 5 stars because we've made this 2 times within the last 3 nights. Went over very well with the boyfriend. The chili powder is a great touch! I broiled them for a bit at the end to get a good top crunch going on. Thanks for sharing this.
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3 users found this review helpful
I give this 5 stars because we've made this 2 times within the last 3 nights. Went over very...
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Reviewed on Mar. 25, 2008 by
CARLYG
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CARLYG
Mar. 25, 2008
This was good. A simple, yummy sidedish. You can use any kind of potato really.
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3 users found this review helpful
This was good. A simple, yummy sidedish. You can use any kind of potato really.
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Reviewed on Mar. 27, 2008 by
ritachick
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ritachick
Mar. 27, 2008
These turned out very well, I used taco seasoning as some suggested and nuked the potatos for 8 minutes before roasting...I'll definitely make these again.
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2 users found this review helpful
These turned out very well, I used taco seasoning as some suggested and nuked the potatos for...
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Reviewed on May 13, 2007 by
Melissa W.
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Melissa W.
May 13, 2007
Made this for a Mothers Day brunch side dish. Everyone liked it, except for hubby who dislikes onion. I only used 1/2 the onion too. I used a spoonful of jarred minced garlic instead of garlic powder, and Tony Chacheres seasoned salt instead of kosher salt. I thought it was just a little greasy from the oil but it soaked up a lot once I pulled it from the oven. I really liked the flavor of this dish. I will probably make this again.
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2 users found this review helpful
Made this for a Mothers Day brunch side dish. Everyone liked it, except for hubby who dislikes...
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Reviewed on Oct. 19, 2006 by
mantu
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mantu
Oct. 19, 2006
I had to admit that it was pretty good,added spicy Taco seasoning + corriander powder+red pepper powder with potatoes and onions , all tossed together with oil and baked them.also made Tufo and vegetables in peanut sauce with it ...love it ..
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2 users found this review helpful
I had to admit that it was pretty good,added spicy Taco seasoning + corriander powder+red...
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Reviewed on Oct. 17, 2006 by
What a Dish!
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What a Dish!
Oct. 17, 2006
These were very tasty and easy to make. I make something like this on the stove-top but this was much easier! (No standing at the stove!) I loved the onions, I would cut them in bigger chunks next time. I threw in about 6 whole cloves of garlic, crushed under the side of my knife (in addition to the garlic powder). Those were delicious too! I only used 4 pretty small Yukon golds, so I only used 2 TBS of oil and this was too much- would only add 1 TBS next time. I reduced the salt quite a bit- just sprinkled some on. The cheese (I used sharp cheddar) is a nice touch, but it would be good without it too. I was making roast beef at the same time, so I baked these at 350 for over an hour. I think I will keep this method and try different spice/herb combos. Thanks for the recipe!
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2 users found this review helpful
These were very tasty and easy to make. I make something like this on the stove-top but this...
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Reviewed on Nov. 20, 2005 by
Lesha
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Lesha
Nov. 20, 2005
We had these along with Richard's Breakfast Scramble (a fave of mine from this site) for brunch today. I didn't have kosher salt so I subbed about 1 1/2 tsp table salt. Next time I'll probablt pop the potatoes back in the oven for about 5 minutes to melt the cheese because it didn't melt all that great on it's own. Thanks for the great recipe Yapodaca.
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2 users found this review helpful
We had these along with Richard's Breakfast Scramble (a fave of mine from this site) for...
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Reviewed on Sep. 14, 2005 by Kathy M.
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Kathy M.
Sep. 14, 2005
I have made a similar recipe. The difference is we used Chili flakes along with the Chili Powder. Very good.
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