Hi Guys, today I’ll show you How to Make Spicy Roasted Potatoes. An extremely healthy recipe since we are using very little oil. This recipe avoids frying, all of that oil and mess. Ingredients below:
Russet Potatoes- 5 1kg – 2.2lbs
Garlic pwdr – ½ tsp
Onion pwdr- ½ tsp
Chili pwdr-1 tsp for spicy ½ tsp for medium
Paprika- 2 teaspoons
Coarse Salt- 1 tsp
Vegetable Oil – 1 tablespoon
Greek yogurt – 5 oz 140g
Lemon juice – 1 tsp
Sriracha – optional
Scallions – 2 tablespoons
First, heat your oven to 450 degrees Fahrenheit or 230 degrees celsius. I’m using 4 Russet potatoes, 2.2 lbs or 1 kg. 1 tablespoon of vegetable oil, 1 teaspoon of coarse salt, ½ tsp garlic powder, ½ tsp onion powder, 2 tsps paprika and 1 tsp chili powder. Mix it up. I’ve washed and peeled the potatoes. Cut them in half. Half again and again. Thick wedges. Put all the potatoes in a large bowl. Add the spice paste. Mix very well so each wedge is coated with the paste. Oil a baking tray, spread all over. Place the potato slices directly on the tray. It’s best not to use foil since the potatoes may stick to it. My 4 potatoes just fit on this one tray. Bake in the heated oven for 25 minutes. This is what the potatoes look like after 25 minutes. I use an offset spatula to turn them over. It slides easily under each wedge and the potatoes don’t break. You see nothing is sticking to the pan. The potatoes should come off the pan easily. Put them back in the oven for another 20 minutes. In the meantime, let’s make a cooling dip for the potatoes. This is 5 ounces of greek yogurt, use non-fat or low fat. It’s nice and thick. A little coarse salt, 1 tsp of fresh lemon juice and some chopped scallion. They add a little crunch to the creamy dip. Taste and add more salt or lemon juice to your liking. If you want to add some heat to the dip, a little bit of Sriracha or another chili sauce is a good addition. I’m keeping this dip mild since the potatoes will be very spicy. If you want medium spiced potatoes, add only ½ of the chili powder in this recipe.
Here they are after 20 minutes. They come off the pan neatly, no sticking and no mess. It’s very easy to wash off the tray. A little crispy on the outside and soft on the inside. These are great served with ketchup or with our cooling yogurt dip. You have to try these since they are so easy and tasty. Subscribe and I’ll see you next time with another recipe. Thanks for watching 🙂



  1. Hi Anita, you're making the same recipe like mine except I use more oil and more spices (and more potatoes), I cut the potatoes straight cut, put everything in a seal bag and shake the potatoes. For the rest its the same and they turned very crispy ! yummm… Thanks for sharing and have a nice day !


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