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spicy roasted potatoes

an easy crowd favorite that bursts with flavor in each bite.


  • 1/2 tablespoon adobo 

  • 1/2 tablespoon chilli powder

  • 1/2 tablespoon cajun

  • 2 teaspoons old bay 

  • 1 tablespoon garlic powder

  • red skin potatoes

  • dash of oregano 

  • salt and pepper to taste 

  • freshly minced parsley 

  • 2 tablespoons olive oil

  • freshly grated parmesan 


PREP: Preheat oven to 400°F and wash your potatoes.


COOK:  Dice your potatoes into quarters or halves depending on their size. When working with baby red skin potatoes, I typically cut each potato in half, however the size preference is up to you. 


In a large bowl, sprinkle in each of your spices: adobo, chili and garlic powder, old bay, cajun, oregano, and salt and pepper. Pour in 2 tablespoons of olive oil and freshly grate parmesan on top of your potatoes. 


Thoroughly combine ensuring that every potato is coated in the mixture and has a generous amount of parmesan. 


Pour the potatoes out onto a non-stick baking sheet and spread out as evenly as possible. This is optional, but if you would like some extra parmesan onto your potatoes be sure to sprinkle it on before placing it in the oven (my family loves when there is extra cheese on these potatoes).

Bake your potatoes for 45 minutes, turning them every 15 minutes to ensure a nice even bake. Once your potatoes are cooked all the way through and are golden brown, they are ready to be taken out of the oven. 

To garnish, finely mince parsley and sprinkle on top. These potatoes are best served warm and can be paired as a side dish or served as a snack! 

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