This post may contain affiliate links. Please read my privacy policy.
Chili Garlic Roasted Potatoes - jazz up regular garlic roasted potatoes with chili for extra kick. Cheesy and buttery goodness that you can't stop eating!
I love roasted baby potatoes, all kinds of potato recipes.
I love them roasted whole, cut into wedges, sliced into hasselback potatoes as in this chili garlic roasted potatoes.
I love garlic, olive oil, butter, honey, lemon, but I also love some heat in my roasted potatoes.
This chili garlic roasted potatoes recipe is unlike any regulars, they are cheesy, garlicky, buttery, but spiked with some heat.
I always love some heat in my foods, so this recipe hits all the right notes.
They are absolutely delightful and add an extra layer of flavor to any dishes that go with them.
There are all kinds of chili powder in the market.
I used Korean chili powder. You may also use paprika.
Shake things up a little bit in the kitchen and introduce new tastes to your palate.
Enjoy and have a great Memorial Day weekend!
Frequently Asked Questions
This recipe is only 211 calories per serving.
What To Serve With Chili Garlic Roasted Potatoes
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
Other Recipes You Might Like
Chili Garlic Roasted Potatoes
Ingredients
- 2 lbs. (1 kg) baby potatoes
- 2 heads garlic
- 4 tablespoons salted butter, melted
- 1 teaspoon Korean chili powder , or paprika
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
- 1/3 cup cheddar cheese, shredded
- 1 tablespoon fresh parsley, chopped
Instructions
- Preheat the oven to 400°F (207°C).
- Rinse and clean the baby potatoes thoroughly, then pat them dry with paper towels. Cut horizontal slits in the potatoes without slicing all the way through. To prevent cutting through, you can place each potato on the wooden spoon of a ladle while slicing. Transfer all the potatoes to a large bowl.
- Separate the garlic into individual cloves, keeping the skin intact. In a bowl, combine the melted butter, chili powder, lemon juice, and salt, stirring until well combined. Add the butter mixture and garlic cloves to the baby potatoes, and toss to coat evenly.
- Transfer the potatoes to a sheet pan and spread them out in a single layer. Brush the remaining butter mixture into the slits of the potatoes.
- Roast the potatoes for 35 minutes. Remove them from the oven and top with the cheddar cheese. Roast for an additional 5 minutes, or until the cheese has melted. Remove from the oven, garnish the potatoes with parsley, and serve immediately.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I leave out the unnecessary cheese and it’s delicious. Thank you.
Thanks.
Your blog is like vitamin C. Whenever I feel like eating I come here and pick something – my mom does the rest. On today’s menu: Garlic Roasted Potatoes ♥
Great recipe, In added organic cayenne crushed peppers to it and it was a big hit. Thank you….
I am a sucker for any type of potatoes, but this dish is above and beyond, beautiful looking dish using easy to find ingredients
Awesome thanks for your sweet comment.
Hi Lallie, my website has always been like this. My recipes are worthy of that extra kick, they are absolutely delicious and they work!