Recipe by Yolanda
"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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red potatoes, diced with peel
extra virgin olive oil
shredded Cheddar cheese
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!
They were easy and pretty good. The only change I made was to use a fresh garlic clove.
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 sure what to do with them. This recipe is perfect. I quarter the potatoes lengthwise, put everything in a large bowl, toss it all together (except the cheese)and bake it in a greased 13 X 9 pan. Be sure to use the "kosher salt" as called for - it is very coarsely ground and has about 1/2 the sodium per tablespoon as regular salt. Or, if you do not have kosher salt on hand and are using regular salt, cut the salt to 1/2 a tablespoon. The cheddar cheese sprinkled on top at the end, makes these really delicious. Thanks for the great recipe!
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.
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 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!
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Easy Spicy Roasted Potatoes
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 235
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