Spicy Sriracha Roasted Red Potatoes

Spicy Sriracha Roasted Red Potatoes are the ultimate brunch upgrade. They’re crispy on the outside, creamy on the inside, and loaded with flavor. Give your usual breakfast potatoes a deliciously spicy twist with just a few basic ingredients and your favorite bottle of sriracha sauce!

Roasted potato cubes on a sheet pan with a spatula.

How to Make Spicy Roasted Potatoes

These versatile little spuds are super easy to make.  

  1. Chop a pound of red potatoes into cubes. 
  2. Toss with a little olive oil, Sriracha sauce, and a tiny bit of garlic powder.
  3. Add to a sheet pan and pop it in your oven or toaster oven until they’re golden, tender, and delicious! 

You’ll want to make sure to stir the potatoes a few times while they cook, about every 10 minutes or so.  This helps to keep them from sticking and ensures all of your potatoes have golden crispy edges.

A dark-colored sheet pan with roasted potato cubes sprinkled with parsley.

How do you know when they’re ready?

  • The potato chunks will be crispy and browned on the outside.
  • Stick a fork into the middles of a few pieces, it should slide in easily. 

These spicy roasted potatoes make a great side dish for any meal, from breakfast to dinner. We also like to toss them into salads or go all out with these Mango Sriracha Potato Veggie Bowls.

Like our Toaster Oven Rosemary Potatoes, the leftovers are easy to reheat and make for a premium breakfast when paired with a Toaster Oven Breakfast Sandwich or tossed in a Frittata for Two.

A yellow bowl with potato cubes drizzled with sriracha sauce.

Whatever way you choose to serve them I guarantee you’re going to love these perfectly crispy creamy Spicy Sriracha Roasted Red Potatoes. 

Roasted potato cubes on a dark sheet pan.

Spicy Sriracha Roasted Red Potatoes

Yield: 3 Servings
Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes

Jump-start your taste buds with these spicy roasted potatoes. Each piece is lightly crisped on the outside and creamy inside.


  • 16 ounces Red Potatoes, washed dried and cut into 1-inch pieces
  • 4 teaspoons Olive Oil, divided
  • 2 to 3 teaspoons Sriracha sauce
  • 1/4 teaspoon Garlic Powder
  • Salt and Pepper, to taste
  • 1 tablespoon finely chopped Fresh Parsley (optional)


  1. Preheat oven to 425°F (see temperature note below). If using a toaster oven, adjust rack to the bottom placement and select the BAKE setting.
  2. Rub a quarter sheet pan with 1 teaspoon of the oil.
  3. In a large bowl whisk together the remaining olive oil, sriracha sauce, and garlic powder. Add the potatoes and stir well to coat all of the chunks. Lightly season with salt and pepper if desired. Add to the prepared pan and arrange the potatoes in a single even layer.
  4. Cook until the potatoes are browned, crisped outside, and fork-tender, about 30 to 35 minutes. During cooking, flip the potatoes two or three times to keep them from sticking to the pan.
  5. Once ready, remove potatoes from the oven and sprinkle with fresh parsley before digging in.


If your oven runs hot, is a convection oven, or you are using a dark-colored roasting pan reduce the temperature to 400°F.

Nutrition Information:
Yield: 3 Serving Size: 1/3 of Recipe
Amount Per Serving: Calories: 147Total Fat: 4.7gSaturated Fat: 0.7gSodium: 155mgCarbohydrates: 24.4gFiber: 2.6gSugar: 2gProtein: 3g

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  1. I love this kind of baked potatoes, I made them so often in so many variations. Your version sounds great and I have the exact same Sriracha bottle in the fridge (despite the fact that we are living worlds apart) 🙂

    1. Awe thanks Adina. Well it sounds like a good Sriracha sauce knows no boundaries 🙂 Hope you and the family have a great New Years!