Spicy Chili Fried Potatoes and Onions are the perfect side dish for BBQ’s and Taco Night! Make these spicy spuds for your family as a twist on Southern Fried Potoates and a Vegetarian-friendly treat for Mexcian style dinners.
Spicy Chili Fried Potatoes And Onions
Spicy Chili Fried Potatoes and Onions or “Chili Powder Potatoes” area total yum-fest side dish with Latin influences. A variation of Southern Fried Potatoes and Onions with lots of yummy Mexican spices. Cumin, Garlic Powder, and Ancho Chili Powder take your taste buds on a tasty adventure.
Add some crushed red pepper for a little extra zip and if you are feeling might bold slice some fresh jalapeno on top after you finish frying.
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Serving Ideas for Chili Fried Potatoes and Onions
Serve these spicy fried potatoes with eggs for breakfast or wrapped up in a burrito.
For lunch and supper, they are a terrific compliment to any protein and make amazing tacos! This is a wonderful side dish for any meal but really work for Latin cuisine and BBQ’s!
Our Spicy Chili Fried Potatoes and Onions are the perfect pantry recipe. Onions and Potatoes are wonderful items we almost always have on hand in the pantry. The spices are also kept year-round, these include cumin, ancho chili powder, garlic, salt, ground black pepper, and crushed red pepper.
Spice List for Chili Fried Potatoes
If you love fried potatoes and Tex/Mex cuisine you will really enjoy these Spicy Chili Fried Potatoes and Onions!
Need More Recipe Ideas?
- Slow Cooker Chicken Carnitas
- Smoky Chipotle Restaurant Style Salsa
- Spicy Southern Funeral Potatoes ( make this when you have a big crowd for dinner!)
- Oven Roasted Corn on the Cob
- 1/4 Cup Vegetable Oil or Canola
- 1/4 Cup real butter
- 2 pounds peeled Yukon Gold or Red Potatoes sliced thin. ( about six hand-sized potatoes)
- 1/2 cup chopped onion
- 1 Tbsp Ancho Chili Powder
- 1 tsp cumin
- 1 tsp garlic powder
- 1 tsp crush red pepper (optional)
- salt and pepper to taste
- Add vegetable oil and real butter to a 10 or 12-inch skillet over medium-high heat.
- As soon as the butter melts add the potatoes and top with chopped onions and spices. Add salt and pepper, I use a half teaspoon each to start.
- Cover with a lid and cook for 10-minutes.
- Remove cover after 10 minutes.
- Flip the potatoes to cook a bit on the other side with the lid off. They should be fork tender.
- Keep cooking until you get golden brown that makes you happy then remove from heat.
- Adjust seasoning and serve!
Garnish with cilantro, thinly sliced scallions, or even jalapeños.
Amount Per Serving: Calories: 261Total Fat: 13gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 15mgSodium: 128mgCarbohydrates: 34gFiber: 4gSugar: 3gProtein: 4g