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Easy Spicy Roasted Potatoes


"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!"
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55 m servings 473 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • Calories:
  • 473 kcal
  • 24%
  • Fat:
  • 26.1 g
  • 40%
  • Carbs:
  • 47.6g
  • 15%
  • Protein:
  • 14.4 g
  • 29%
  • Cholesterol:
  • 36 mg
  • 12%
  • Sodium:
  • 1685 mg
  • 67%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Preheat the oven to 450 degrees F (220 degrees C).
  2. 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.
  3. 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.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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Read all reviews 335
  1. 428 Ratings

Most helpful positive review

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 everythin...

Most helpful critical review

They were easy and pretty good. The only change I made was to use a fresh garlic clove.

Most helpful
Most positive
Least positive

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 everythin...

Oh my goodness, these are good! I have made these twice in the last 2 weeks and my whole family loves them. I bought a very large wholesale club bag of "fingerling" potatoes and wasn't quite su...

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...

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.

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 ...

Very good and easy! I added chunks of boneless chicken and quartered onions to make it a one meal dish. Served with salad. Guests loved.

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!

This was good. A simple, yummy sidedish. You can use any kind of potato really.

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 p...