These Spicy Potatoes are ultra crispy, nice & spicy and BURSTING with flavour. Perfect finger food or even as an easy side dish!
Spicy Roast Potatoes
There’s plenty of things that take on spice nicely, but few things come close to the mighty spud. And when I tell you these are addictive boy oh boy do I mean it. Here’s why you’re gonna LOVE these spicy spuds:
- Easy – So easy and stress free to make!
- Perfect Texture – Gorgeously crispy on the outside and beautifully fluffy on the inside.
- Dip – These are great with a dip, here I’ll show you a super-duper easy dipping sauce to go along side.
They’re perfect as a side to a main, but also great to serve at a gathering, game day or at a dinner party for some delicious finger food. Follow me…
I love slicing these into disks for a couple of reasons. Firstly it means they go extra crispy, as both sides get direct contact with the tray (once you’ve flipped them). The second reason is because it increases the surface area, which maximises the amount of dip you can get with each dunk (the way my mind works, honestly 🤣).
What’s the best potato to use?
You want to use a floury potato like Russets, Maris Pipers or King Edwards. Stay away from more waxy varieties of potato, these retain too much moisture and won’t go as crispy. In all cases you want to keep the SKIN ON for extra flavour.
Prep wise it’s as easy as slicing into disks. You can go the extra step and par-boil (as I do in my Baked Potato Wedges) or soak in cold water (as I do in my Sweet Potato Fries). Both of these methods help remove starch and help the potatoes come out fluffy in the centre. However, keeping in line with the quick and easy aspect of this recipe we won’t be doing that.
How to make Spicy Potatoes
In terms of spice, the main ingredient here is Cayenne Pepper. I love cayenne pepper obviously for it’s spice, but it also adds awesome flavour. Alongside the cayenne pepper we’ve got smoked paprika, onion powder and garlic powder, all of which go perfectly with cayenne.
Hot Baking Tray
Once you’ve coated the potatoes with the seasoning and a good glug of olive oil, it’s time to roast. A tip to getting the potatoes nice and crispy is to preheat the oven tray. This way they start crisping up the second they hit the pan.
Give them space
Potatoes are divas, they like their room. You’ll want to make sure you space out the spuds and make sure there’s no overlaps. You want each slice to have direct contact with the pan, otherwise they’ll start to steam and won’t go crispy.
Dip for Spicy Potatoes
If you’re serving these in a finger food context I highly recommend serving with a dip. Further, I recommend going with a creamy style dip. Dairy helps cool down spice!
Lemon Herb Dip
Here whip up a super duper simple (but really delicious) dip. Here’s what I use:
- Greek Yogurt & Sour Cream
- Parsley & Chives
- Onion & Garlic Powder
- Fresh Lemon Juice
Other dips that go great with these potatoes are Sour Cream and Chive and Cheese and Chive. In all cases though I highly recommend making the dip in advance, just to give chance for the flavours to develop.
Do these freeze well?
They do indeed! Just allow them to completely cool, then cover and store in the freezer. Then bake from frozen at a slightly lower temp.
If you’re after more crispy potato recipes then check out my EXTRA Crispy Smashed Potatoes!
For more recipes to get those tastebuds tingling check out these beauties too:
Alrighty, let’s tuck into the full recipe for these spicy potatoes shall we?!
How to make Spicy Potatoes (Full Recipe & Video)
30cm x 45cm (12” x 18”) Sheet Pan/Oven Tray
Sharp Knife & Chopping Board
Large Mixing Bowl
Small Mixing Bowl & Spatula (for dip)
Cling Film (for dip)
- 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
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.
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!
Amount Per Serving
Calories 257 Calories from Fat 79
% Daily Value*
Saturated Fat 1.258g6%
Trans Fat 0.004g
Polyunsaturated Fat 1.074g
Monounsaturated Fat 6.195g
Vitamin A 476IU10%
Vitamin C 45.2mg55%
* Percent Daily Values are based on a 2000 calorie diet.
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