There’s always someone hovering around the BBQ who wants a bit of heat, these spicy roast potatoes deliver. I toss these baby potatoes with fresh red chilli, smoked paprika, and garlic, then roast them until the edges go crisp and the spice soaks right in. They’ve got a kick, but they’re balanced, and they taste even better with a cold beer and something charred off the grill.
I serve them hot, straight from the tray, with maybe a dollop of sour cream or yoghurt on the side. They’re bold enough to stand on their own, but they also bring out the flavour in grilled meats.
Crispy Roast Potatoes with Serious Flavour
I use small waxy potatoes like baby Maris Peer or Jersey Royals. No need to peel, just halve them so the seasoning clings to the cut sides. I mix olive oil with garlic, fresh red chilli, smoked paprika, sea salt, and cracked pepper, then toss the potatoes through.
The secret is a hot oven and giving them space on the tray, they roast, not steam. After about 35–40 minutes at 200°C (fan), they’re golden with crispy skins and soft centres.
Pair It with Fiery or Sticky Chicken
These chilli roast potatoes are a great match for something sticky or full of spice. They’re excellent alongside sticky honey soy chicken skewers where the sweetness plays off the heat.
They also pair well with bolder options like spicy peri peri chicken skewers or jerk chicken skewers, where the layers of chilli, herbs, and sweetness need something punchy but not overpowering on the side.
BBQ-Ready Potatoes with Bite
These go down fast at my place, especially when the grill’s full of something smoky or sweet. The mix of garlic and paprika gives the roast a rich depth, while the fresh chilli keeps everything bright.
I sometimes serve them with a quick yoghurt and lime dip or drizzle over a touch of chilli oil if I want them even spicier. If you’ve got leftover potatoes the next day, fry them in a pan with an egg cracked on top, proper breakfast.
Works with All Sorts of Skewers
You don’t need to stick with spicy meat. These also lift more herb-forward options like Greek chicken souvlaki with tzatziki or lemon oregano chicken skewers. The potatoes bring warmth without clashing with fresher marinades. Also try it with vegetarian BBQ skewers like our smoky paprika and veg halloumi skewers.
They’re great for feeding a group, easy to scale up, and you don’t need anything fancy. Just solid seasoning, good potatoes, and a hot oven.
Spicy Chilli Roast Potatoes with Garlic and Smoked Paprika
Ingredients
- 1 kg baby potatoes halved
- 3 tbsp Olive oil
- 2 Chillies finely chopped, keep seeds for more heat
- 2 cloves Garlic minced
- 1½ tsp Smoked paprika
- ¾ tsp Salt flaky sea-salt
- Black pepper freshly ground
Optional
- 2 tbsp Fresh Parsley chopped, for garnish
Instructions
- Preheat the oven to 200°C fan (220°C conventional).
- Toss the halved potatoes in olive oil, chopped chillies, garlic, paprika, salt, and pepper.
- Spread out on a lined baking tray — cut side down.
- Roast for 35–40 minutes, turning once halfway, until golden and crisp.
- Scatter with herbs if using, and serve hot.