6 Servings
1 Hour, 5 Minutes
Allergens
As the name implies, these roasted potatoes are hot and spicy. If you prefer milder flavors, only use half the amount of the cayenne pepper and chili powder. Feel free to tinker with the amounts of spices, but don’t leave out the sweet paprika. This spice gives the potatoes their gorgeous russet color. This dish goes great with roasted chicken or anything that is made on the grill.
Preheat oven to 400 degrees Fahrenheit.
Place the potatoes in a baking pan. In a small bowl, add the oil, cayenne, chili powder, sweet paprika, garlic salt, garlic powder, onion powder, and sugar. Mix well. Pour spice mixture over the potatoes. Toss to coat.
Bake potatoes uncovered for 55-60 minutes or until brown and tender. Shake the pan occasionally.
Reproduced from Kosher by Design by Susie Fishbein with permission from the copyright holders ArtScroll/Mesorah Publications, LTD.
These were a major hit! Though I did 1/2 the amount of chili and cayenne and that was more than spicy enough.
Very good, but a bit too spicy.
Delicious and spot on! These potatoes were so delicious and were perfect for a barbecue (though I will keep it in my rotation during the year as well). Best of all they were super easy to make.
I put in slightly less cayenne and chili – the potatoes were spicy but not too much so (I would put less if I was serving it to kids).
Excellent idea! Kids need to take down the heat a bit.
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