Spicy Roasted Potatoes with Garlic (Easy Oven Recipe)

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If you like your potatoes crispy, garlicky, and just spicy enough to wake up your taste buds, these little gems are about to become a regular in your kitchen. They’re simple, bold, and oddly, kinda snackable. Honestly, they walk the line between side dish and “I’m just eating these straight off the tray and calling it dinner.”

The best thing about them is that these come together with a handful of pantry staples, roast up golden and blistered, and heat level can be tweaked to exactly what you want.

🧂 Ingredient List with Substitutions

✅Baby potatoes: New potatoes, halved (sub: any small waxy potato like red or Yukon gold)
✅ Canola Oil: Use your favorite kind. (sub: avocado oil or any other high heat cooking oil)
✅ Garlic: Freshly minced or jarlic will work. (sub: 1 teaspoon garlic powder)
✅ Onion powder: I usually use powder because it’s easy. (sub: 2 tablespoons very finely minced onion)
✅ Chili flakes: Use mild or strong (sub: smoked paprika for mild heat or cayenne for more kick)
✅ Salt and pepper to taste
OPTIONAL: chopped parsley or a squeeze of lemon

Spicy garlic roasted potatoes ingredient photo.

Eazy Note: Ingredients like common seasonings (salt, pepper, garlic powder, etc), oil, water, don’t factor into the ingredient count because most people have those pantry items in their kitchen.

🔥 Important Things To Know Before Roasting

Cut the potatoes so the flat sides can sit against the pan. (Cut side facing down) That’s where the crispy magic happens.
Give the potatoes a good toss in the oil and spices until they look glossy and speckled. Every piece should look lightly coated, not dry and dusty.
Spread them out with space between each one! If they’re crowded, they’ll steam instead of roast and you’ll end up with sad, soft potatoes.

Recipe Directions For Making These Roasted Potato Gems

Preheat the oven and wash then pat dry the potatoes.
Toss the with the oil and season until everything is evenly coated.
Spread the potatoes out on a baking sheet with the cut sides facing down. (Most important step for ultimate crispiness!)
Roast until cooked, giving the pan a shake once during cooking.
Finish with parsley or a squeeze of lemon if you like, and serve warm.

Baby potatoes in a white bowl with seasonings on top.

Seasoned baby potatoes arranged cut side down on a parchment lined baking dish.

Please check the recipe card below for exact ingredient amounts and directions, and loads of helpful tips to make this perfect every time!

🍳 Eazy’s Tips

Roast hot and don’t baby them. High heat gives you those browned edges.
If the garlic starts looking too dark near the end, just give the pan a quick shake instead of stirring everything around. (I don’t worry about this tip if I use garlic powder instead. Still, keep an eye on it for burning chilli’s though.)
Let them sit for a couple minutes after roasting before serving. That helps the crust set up and stay crispy.

🍽 Serving ideas

Seriously now, there are a bazillion different ways to serve these little potatoes with a kick. Of course, you can just pile them next to roast chicken, pork chops, actually practically with anything.

Believe it or not, they’re amazing chilled, and served on top of a salad with other yummy ingredients thrown in there.

Toss them into a breakfast skillet with eggs – so like home fries, but waaaay better.

Dip them in sour cream, ranch, or spicy mayo (probably my most favorite way to serve them along with the last way listed).

Or just stand at the stove and eat them off the tray. No judgment here.

An extreme close up of crispy baby potatoes.

RECIPE FAQ

Can I make these potatoes less spicy?

Absolutely! The heat comes from the chili flakes, so you can simply reduce the amount or leave them out completely. If you still want a bit of flavor without the heat, swap the chili flakes for smoked paprika or sweet paprika. You’ll still get a warm, savory taste without the burn.

Can I use larger potatoes instead of baby potatoes?

Yes, for sure! Just cut larger potatoes into bite-sized chunks that are all about the same size. This helps them cook evenly and get that nice crispy edge while the inside stays fluffy.

Ok, well, there you have it my friends! I hope you love this recipe as much as I do and if you give a try, please leave a comment below and let me know what you thought of it!

Thanks for stopping by the blog today and I’ll see you next time!

~Joanne

Yield: 4 servings

Spicy Roasted Potatoes

Golden roasted baby potatoes tossed with garlic, chili flakes, and olive oil, then baked until crispy and irresistible.

Prep Time 5 minutes

Cook Time 35 minutes

Additional Time 3 minutes

Total Time 3 minutes

Ingredients

1 pound Baby Potatoes, halved
3 tablespoons olive oil
3 cloves garlic, minced
1 teaspoon onion powder
½ teaspoon chili flakes
salt and pepper to taste
optional finish: chopped parsley or a squeeze of lemon

Instructions

Preheat oven to 425°F. Wash, dry and halve the potatoes.
Toss halved potatoes with olive oil, garlic, onion powder, chili flakes, salt, and pepper until evenly coated.
Spread in a single layer on a parchment-lined baking sheet, cut sides down.
Roast for 30 to 35 minutes until deeply golden and crispy.
Shake the pan once halfway through cooking.
Finish with parsley or lemon if desired.

Notes

Let the seasoned potatoes sit in the bowl for 5 to 10 minutes before roasting. The salt draws out a little moisture which helps the surface crisp better.
Use a heavy sheet pan if you have one. Thin pans don’t hold heat as well and won’t brown the potatoes as deeply.
If your potatoes are different sizes, cut the bigger ones smaller so everything cooks evenly.
For extra crispy bottoms, preheat the sheet pan in the oven before adding the potatoes.

Storage and freezing

Refrigerator
Let the potatoes cool completely, then store them in an airtight container in the fridge for up to 4 days. Reheat in the oven, air fryer, or a skillet to bring the crispiness back. The microwave works in a pinch, but they’ll be softer.

Freezer
Spread the cooled roasted potatoes on a tray and freeze them in a single layer until solid. Transfer to a freezer bag or container and store for up to 2 months.

Reheating from frozen
Place the frozen potatoes on a baking sheet and roast at 400°F until hot and crispy, about 15 to 20 minutes. You can toss them with a tiny drizzle of oil before reheating to help them crisp up again.

Tip
If you know you’re freezing them, slightly undercook the potatoes during the first roast. That way they won’t get overdone when you reheat them later.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 206Total Fat 11gSaturated Fat 2gUnsaturated Fat 10gSodium 12mgCarbohydrates 26gFiber 3gSugar 2gProtein 3g

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands used, measuring methods and portion sizes per household.