Chili garlic roasted potatoes recipe EASY | White On Rice Couple (2024)

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by Todd + Diane

Chili garlic roasted potatoes are always a great side dish. Even when it’s hot outside we’re craving a dinner with something roasted in the oven. When made with creamy fingerlings or Yukon golds, this slightly spicy, herb loaded roasted potato is worth the heat in the kitchen.

Chili Garlic Roasted Potatoes

This is a great way to enjoy roasted potatoes that’s loaded with flavor. Eat bite of the potatoes is coated with a umami packed savory & spicy sauce and layered with fresh fragrant herbs. There’s never a boring bite with these potatoes and it’s one of our favorite side dishes to share at dinner parties. You can customize the heat level to your preference. Add as little or as much chili garlic sauce to the marinade.

Video: Roasted Potatoes with Spicy Chili Garlic Marinade

Flavorful with a Splash of Fish Sauce or Soy Sauce

A few splashes of fish sauce and a healthy amount of chili garlic sauce makes this quick marinade flavorful and super-satisfying. Topping it off with a handful of our favorite chopped fresh herbs is how we add that extra explosion of fresh flavor. This is how our simple, yet satisfying dinners work. Fish sauce, chili heat, top it with herbs and it’s a voila dinner. But if you’re still skeptical about fish sauce, then you can certainly use soy sauce or the gluten free version called Tamari. What ever you use, this is sure to be a flavorful side dish to share.

Chili garlic roasted potatoes recipe EASY | White On Rice Couple (3)

Different Types of Potatoes to Roast

With the season’s new, small, sweet and tender fingerling potatoes, we roasted up a quick batch in our favorite chili garlic marinade. Fingerlings are our favorite but at various times of the year, fingerlings aren’t available. So you can use any variety of potato you like.

Russet potatoes are great because they’re starchy and have a great texture when roasted.
Gold Potatoes are always a top favorite. The creamy texture of gold potatoes can’t be beat.
Red Potatoes are firm and waxy with a great firm bite. They hold up to the marinade really well.
Can you use sweet potatoes? Sure! The balance of sweet potato with the salty and spicy marinade is a great combination.

Enjoy,

diane and todd

Chili Garlic Roasted Potatoes with Fresh Herbs

Yield: 4 servings

Prep Time: 15 minutes mins

Cook Time: 45 minutes mins

Total Time: 1 hour hr

Toss in whatever mix of fresh herbs that you like. The fresh flavor of chopped herbs really balance and bring out the flavor of the spicy potatoes. Customize the spiciness of the dish to your preferred level of heat.

Ingredients

1 to 1.5 pounds (454-680 g) potatoes cut into 2" bite-sized pieces
2 Tablespoons (30 ml) vegetable oil (or preferred oil)
1 teaspoon (5 ml) kosher salt , or to taste
2 cloves garlic , minced or crushed
2 teaspoons (10 ml) chili garlic sauce , or more to taste
2 teaspoons (10 ml) fish sauce or soy sauce. For Gluten Free use Tamari
2 teaspoons (10 ml) apple cider vinegar
1 teaspoon (5 ml) brown sugar
1/2 teaspoon (2.5 ml) fresh cracked black pepper , or to taste
1/2 cup (30 g) chopped fresh herbs such as mint, basil, cilantro

Instructions

Pre-heat oven to 400°F/205°C. Line a sheet pan with parchment paper.
Add the cut potatoes into a mound on prepared sheet pan. Drizzle oil over potatoes and season with salt. Spread potatoes evenly on the prepared sheet pan in a single layer.
Roast the potatoes for about 30-45 minutes, or until potatoes are tender and golden. Cooking time will vary depending on the cut size of the potatoes and type of potato. Halfway through roasting, toss the potatoes at least once so that potatoes cook evenly.
Make the sauce: In a large bowl combine minced garlic, chili garlic sauce, fish sauce (or soy sauce), apple cider vinegar, brown sugar, and black pepper.
When potatoes are cooked to your preferred doneness, allow the to cool for about 5 minutes.
Transfer potatoes to serving bowl and toss with the sauce. Toss with fresh chopped herbs and serve warm or at room temperature.

Video

Nutrition Information per Serving

Calories: 161kcal, Carbohydrates: 23g, Protein: 3g, Fat: 7g, Saturated Fat: 1g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 2g, Trans Fat: 1g, Sodium: 951mg, Potassium: 540mg, Fiber: 3g, Sugar: 2g, Vitamin A: 636IU, Vitamin C: 33mg, Calcium: 30mg, Iron: 1mg

Course: Side Dish, Vegetables

Cuisine: American

Calories: 161

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Check out all our potato recipes here
this recipe was published in 2014 and republished with updated video and photos.

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13 comments on “Chili Garlic Roasted Potatoes with Fresh Herbs”

Emily — January 14, 2023 @ 8:06 am Reply

Seems like a very healthy recipe. I will try this.
Mabel — December 1, 2022 @ 3:43 pm Reply

This was really flavorful. I’ve been making this all Holiday long.
Tiff — May 16, 2022 @ 1:13 am Reply

Father’s Day is around the corner so I’ve been looking for a really good side dish. This was so delicious and I’ll definitely be adding it to our cookout menu.
Millie | Add A Little — June 22, 2014 @ 10:01 am Reply

These were so amazing – perfect on the side of barbecues!
Terri C — June 9, 2014 @ 6:45 am Reply

I watched your creative live workshop, and I loved it. You both were very informative and fun, I learned lots of good things. Now I am becoming a fan of your web pages and reading about your wood fired oven and I suddenly realize I want to see a picture of it and read a story about it, have you blogged about the oven yet?
You guys have amazing energy!
Thanks,
Terri
- White on Rice Couple — June 9, 2014 @ 9:43 am Reply
  
  Thanks so much Terri.
  In regards to the wood fired oven, we haven’t blogged about it yet. Just some updates on our facebook page. We still have a couple details to finish up on it. After those are all wrapped up we’ll be posting about it for sure. We are so super excited about it, how can we not?! Thanks again! T & D
Abbe@This is How I Cook — May 29, 2014 @ 5:25 pm Reply

I love potatoes and all of the other ingredients. I am also sure I would love your wood fired beast. Could you please send him over?
Ursula J — May 29, 2014 @ 12:02 pm Reply

what brand of chili garlic sauce did you use?
- White on Rice Couple — May 30, 2014 @ 9:38 pm Reply
  
  Hi Ursula, we used the Rooster brand of chili garlic sauce!
Matt Robinson — May 29, 2014 @ 10:14 am Reply

The flavoring in these is amazing!!! Can’t wait to try this over the summer.
Andrea Pollock — May 29, 2014 @ 10:09 am Reply

Is the chili garlic sauce from a bottle (if so, brand?) or made by you? Thanks!
- White on Rice Couple — May 30, 2014 @ 9:37 pm Reply
  
  Andrea- we used the Rooster brand chili garlic sauce
Katrina @ Warm Vanilla Sugar — May 29, 2014 @ 3:47 am Reply

Oh man! So many fun flavours mixed up in here. Love the recipe!