Seasoned with chili powder, smoked paprika and cumin, these Chili Roasted Potatoes are bursting with flavor. They would make a tasty side dish to a good steak or grilled chicken!
Today’s dish was inspired by a recipe for chili roasted potatoes recipe from the Texas Eats cookbook, which was written by Veteran Texas food writer Robb Walsh. Inspired by his travels through the Lone Star State, Mr. Walsh created a cookbook featuring recipes and stories from all across Texas. The classics like chicken fried steak and barbecued brisket are in the book, but the roasted potatoes recipe really caught my eye.
I’m a big fan of roasted potatoes in general, but I hadn’t tried seasoning them with chili powder before. Why I hadn’t yet, I really have no clue. I mean, it’s one of my favorite seasonings after all, and this is such an easy side dish. Of course, I had to add a little extra smokiness to mine by throwing in some Smoked Paprika and Cumin because those three spices are amazing together.
Some white balsamic vinegar helps to season the potatoes from the inside out. It adds a hint of sweetness, which pairs perfectly with the other smoky flavors. These roasted potatoes are just bursting with delicious flavor!
Chili Roasted Potatoes
- 1.5 lbs . baby red potatoes , cut into quarters if large, halved if small
- 1/2 medium white onion , coarsely chopped
- 1 tbsp olive oil
- 1 tbsp , plus 1 tsp white balsamic vinegar
- 1 tsp smoked paprika
- 1 tbsp chili powder
- 1 tsp garlic powder
- 1 tsp ground cumin
- sea salt to taste
- Preheat oven to 375°F.
- In a large bowl, mix together the olive oil, vinegar, smoked paprika, cumin, chili powder and garlic powder. Add the potatoes and onions and gently toss to coat.
- Spread evenly out onto a baking sheet lined with parchment paper. Roast, tossing with a spatula halfway through the cooking time, until tender, crisp and skins are slightly shriveled, between 35-50 minutes. Sprinkle with sea salt to taste and serve.