Way Too Hot Chili Oven Fries

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Way Too Hot Chili Oven Fries recipe by Barefeet In The Kitchen

I planned to make Roasted Red Potatoes with our dinner last night. As I was making them though, I decided to make some of them spicier for my husband and oldest son. Apparently, I was a bit too generous with the hot chili powder, because I was unable to eat them.

However, my husband and son really enjoyed these potatoes and requested that I make them again in the future. Fortunately for me, I also made a pan of potatoes without all of the extra spice, so my younger boys and I were happy with our own potatoes as well.

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Way Too Hot Chili Oven Fries


  • 8 small red potatoes washed and quartered lengthwise
  • 2 tablespoons olive oil
  • 1 teaspoon chili powder I used New Mexico hot red chili powder - I might have used more than a teaspoon. I generously sprinkled it onto the potatoes and then tossed them with my hands to ensure an even coating.
  • ¼ - 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon kosher salt
  • *adjust all the seasonings to taste this is approximately what I used. Beware of the heat.


  • Preheat oven to 350. Combine olive oil and all the spices in the bottom of a large bowl. Add the potatoes and toss gently with your hands to coat all of the potato slices. Coat a large baking sheet with olive oil and then spread the potatoes out across it. Bake at 350 for about 30 minutes, turning the potatoes with a spatula once while cooking. Then turn the oven to broil and let the potatoes get crispy. This was about 8 additional minutes for my oven.
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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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