Chile-Roasted Dutch Yellow Potatoes – Papas y Chiles for Cinco de Mayo

by Dorothy Reinhold on April 30, 2020

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Chile-Roasted Potatoes are simple to make, and have enough of a kick to spark Cinco de Mayo or any other dinner.

Let’s celebrate Cinco de Mayo by branching out from overdrinking, shall we?

Sure, we love our Vanilla Margarita, our Basil Margarita, our Hatch Chile Margarita, even our improbably delicious Kale Margarita

But yegads, a girl needs some actual food in her life, eh?

Bring on the spuds, and spike ‘em with just the right amount of chiles. We’re using Dutch yellow potatoes, which are from Idaho (so they are naturally superior), and the baby version because they cook very quickly and you use them skin and all. Dried de arbol chile peppers are 15,000-25,000 on the Scoville heat scale, so they’re similar to a fresh Serrano, heat-wise.

How to make Chile-Roasted Potatoes

1. Wash, dry and halve baby Dutch yellow potatoes. You don’t need to peel them because their skin is very tender.

2. Toss in a mixing bowl with oil, ground chile peppers, rosemary, salt and pepper. 

Chile Roasted Potatoes on a dark baking sheet3. Spread out on a baking sheet and roast for 20 minutes or so. Enjoy!

How do we use Chile-Roasted Potatoes?

1. Use them as a side dish with virtually any dinner, especially roasted meats, poultry or fish.

2. Use them as a stuffing for a breakfast burrito (with scrambled eggs), or a lunch or dinner burrito (with pinto beans and cheese).

3. Use them alongside your scrambled or fried eggs for breakfast or brunch.

We can stand the heat, and we’re happy to be in the kitchen for Cinco de Mayo.

Chile-Roasted Dutch Yellow Potatoes

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Yield: Serves 6.

Chile-Roasted Dutch Yellow Potatoes

Chile-Roasted Dutch Yellow Potatoes: Potatoes roasted with chile give enough of a Cinco de Mayo kick that you just might need a margarita.


  • 1 1/2 pounds baby Dutch yellow potatoes, halved
  • 2 tablespoons extra-virgin olive oil
  • 4 dried de arbol chile peppers, stems and seeds removed, ground
  • 2 sprigs fresh rosemary, stems removed
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper


  1. Heat oven to 425°F. Line a baking sheet with foil or parchment (for easy cleanup).
  2. In a bowl, combine all ingredients; toss together.
  3. Arrange in a single layer on a foil-lined baking sheet; bake until fork tender, stirring halfway through, about 15-18 minutes. Gently toss together. Garnish with additional rosemary sprigs, if desired.
  4. Serves 6


Recipe source: “The Great Pepper Cookbook: The Ultimate Guide to Choosing and Cooking with Peppers,” by Melissa’s Produce (2014; Oxmoor House; $29.95).

Nutrition: Calories: 150 Fat cals: 70 Total fat: 8g Sat. fat: 0.5g Cholesterol: 0mg Sodium: 675mg Total carbs: 19g Fiber: 3g Sugars: 1g Protein: 2g Vit. A IUs: 4% Vit. C: 35% Calcium: 2% Iron: 6%

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Chile-Roasted Dutch Yellow Potatoes

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This post was previously published May 4, 2014 and has been refreshed and republished today.

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{ 23 comments… read them below or add one }

Michelle James May 5, 2020 at 10:02 pm

This looks like such a great recipe. I bet they taste amazing.


Val - Corn, Beans, Pigs & Kids May 5, 2020 at 11:53 am

Ever since seeing you recipe I keep thinking how great they’d be at breakfast or in an egg burrito!


Dorothy Reinhold May 5, 2020 at 11:11 pm

You are so right. These spuds are AMAZING in an egg burrito!


Allyson Zea May 4, 2020 at 8:27 am

I love making these! Thank you for the easy recipe!


Liz @ Books n' Cooks May 4, 2020 at 6:32 am

These sound so good. I need to pick up potatoes and make them – either as a side dish for dinner or for breakfast with a fried egg. Or both!


Catalina May 4, 2020 at 12:43 am

Now I know what I will make for my side dish tonight. Everyone in my family loves potatoes!


Cathy May 3, 2020 at 9:05 pm

I can think of SO many great uses for these!


Karen May 2, 2020 at 11:06 am

I do have all of the ingredients….. and you’ve made me pretty hungry even though I just had breakfast!


katerina @ May 2, 2020 at 9:13 am

My favorite kind of potatoes..these are amazing!! I can’t wait to try this recipe!


Hezzi-D May 2, 2020 at 4:42 am

Love how easy these are to make and the added spice would be delicious paired with a margarita.


Erin | Dinners,Dishes and Dessert May 1, 2020 at 5:50 pm

This Chile-Roasted Dutch Yellow Potatoes is seriously making me hungry!


Simply Inspired Meals May 1, 2020 at 9:05 am

What a great alternative to rice for our Cinco De Mayo celebration.


Dorothy Reinhold May 1, 2020 at 9:50 am

Yes! Perfect side dish instead of rice!


Wendy Klik May 1, 2020 at 8:10 am

Love the color on those potatoes. What a great side dish for carnitas. YUM.


Rebekah @ Making Miracles May 1, 2020 at 6:48 am

I always need ideas on new ways to prep potatoes – love all that flavor you’ve packed in there!


Jessica @ Sprinkle Some Sugar May 7, 2017 at 2:10 pm

LOVE roasted potatoes!! These look divine!


Cookin Canuck May 4, 2017 at 7:52 am

I can think of about 100 entrees that would be the perfect accompaniment for these potatoes. Love spice + herb flavors!


Jessica | Novice Chef May 3, 2017 at 2:36 pm

That spice is fantastic! What a great addition!


Brandy | Nutmeg Nanny May 3, 2017 at 1:58 pm

I’m always a sucker for roasted potatoes!


Maryanne | the little epicurean May 3, 2017 at 9:56 am

I agree! Definitely need some food to go with that margarita 🙂


Jen May 2, 2017 at 5:57 pm

I love that you can customize it! For me…..bring on the heat!!


Liz May 5, 2014 at 7:05 pm

Great twist on roasted potatoes! Bill would probably freak out from the heat, but I could tone it down a bit!


Dorothy Reinhold May 5, 2014 at 9:06 pm

You are quite right. You can tone this one up or down, at your whim.


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