12 Spicy Fiery Red Pepper Potatoes Delight

Kick your potato game up a notch with our 12 Spicy Fiery Red Pepper Potatoes Delight! Perfect for those who love a little heat in their comfort food, these recipes are sure to warm you up from the inside out. Whether you’re craving a quick weeknight dinner or a bold side dish, we’ve got you covered. Keep reading to discover these mouthwatering, spice-packed potato creations!

Fiery Red Pepper Potato Skins

Fiery red pepper potato skins bring the heat and comfort in every bite. Perfect for game day or a spicy snack.

Ingredients

• 4 large russet potatoes
• A couple of tablespoons of olive oil
• A splash of milk
• 1 cup shredded cheddar cheese
• 1/2 cup diced red peppers
• 1 teaspoon smoked paprika
• A pinch of salt
• 1/2 teaspoon garlic powder

Instructions

1. Preheat your oven to 400°F.
2. Scrub the potatoes clean and pat them dry.
3. Pierce each potato a few times with a fork to let steam escape.
4. Rub the potatoes with olive oil and sprinkle with salt.
5. Bake directly on the oven rack for 50 minutes, or until tender.
6. Let the potatoes cool for 10 minutes. Slice in half lengthwise.
7. Scoop out the insides, leaving a 1/4-inch thick shell. Tip: Save the scooped potato for another use, like mashed potatoes.
8. In a bowl, mix the scooped potato with milk, cheddar cheese, red peppers, smoked paprika, and garlic powder.
9. Stuff the mixture back into the potato skins.
10. Bake for another 10 minutes, or until the cheese is bubbly. Tip: For extra crispiness, broil for the last 2 minutes.
11. Let them cool for 5 minutes before serving. Tip: Garnish with fresh cilantro for a fresh contrast.

Potato skins come out crispy on the outside, creamy and spicy inside. Serve with a dollop of sour cream to balance the heat.

Spicy Red Pepper Potato Wedges

Deliciously crispy with a kick, these Spicy Red Pepper Potato Wedges are your next go-to side. Perfect for game day or a cozy night in.

Ingredients

• 4 large russet potatoes, cut into wedges
• A couple of tablespoons of olive oil
• A splash of red pepper flakes
• 1 teaspoon of garlic powder
• 1 teaspoon of smoked paprika
• Salt, just enough to sprinkle

Instructions

1. Preheat your oven to 425°F. This high heat is key for crispy edges.
2. Toss the potato wedges with olive oil, red pepper flakes, garlic powder, smoked paprika, and salt in a large bowl. Tip: Make sure every wedge is evenly coated for maximum flavor.
3. Spread the wedges in a single layer on a baking sheet. Tip: Don’t overcrowd the pan, or they’ll steam instead of crisp.
4. Bake for 25 minutes, then flip each wedge. Tip: Use a spatula for easy flipping and to check for that golden color.
5. Bake for another 20 minutes or until they’re golden and crispy.

Kick back and enjoy these spicy, smoky wedges with a cool dip or piled high on a plate with your favorite burger. The contrast of the crispy outside and fluffy inside is irresistible.

Blazing Red Pepper Potato Salad

Ready to spice up your potato salad game? This Blazing Red Pepper Potato Salad packs a punch with minimal effort.

Ingredients

• 2 lbs of baby potatoes, halved
• A couple of red bell peppers, diced
• A splash of olive oil
• 1 tbsp of smoked paprika
• 1/2 cup of mayonnaise
• A pinch of salt
• 2 cloves of garlic, minced
• A handful of fresh parsley, chopped

Instructions

1. Preheat your oven to 400°F.
2. Toss the halved baby potatoes and diced red bell peppers with a splash of olive oil and a pinch of salt on a baking sheet.
3. Roast in the oven for 25 minutes, or until the potatoes are fork-tender and the peppers are slightly charred.
4. While the veggies roast, mix the mayonnaise, smoked paprika, and minced garlic in a large bowl. Tip: Letting this sit for a few minutes helps the flavors meld.
5. Once the potatoes and peppers are done, let them cool for about 5 minutes before adding to the bowl with the mayo mixture.
6. Gently toss everything together until well coated. Tip: Be careful not to mash the potatoes.
7. Sprinkle the chopped parsley on top for a fresh finish. Tip: For extra heat, add a diced jalapeño to the mix before roasting.

Spicy, smoky, and slightly sweet, this potato salad is a crowd-pleaser. Serve it warm or at room temperature for the best flavor.

Hot Red Pepper Potato Curry

Every home cook needs a go-to curry that’s both fiery and comforting. This Hot Red Pepper Potato Curry delivers with minimal effort and maximum flavor.

Ingredients

• 2 large potatoes, diced into 1-inch cubes
• 1 tbsp vegetable oil
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1 tbsp ginger, grated
• 1 tsp cumin seeds
• 1 tsp turmeric powder
• 1 tsp coriander powder
• 1/2 tsp cayenne pepper
• 1 can (14 oz) diced tomatoes
• 1 cup vegetable broth
• A splash of lemon juice
• A handful of fresh cilantro, chopped

Instructions

1. Heat oil in a large pan over medium heat until shimmering.
2. Add cumin seeds, let them sizzle for about 30 seconds until fragrant.
3. Toss in onions, sauté until golden, about 5 minutes.
4. Stir in garlic and ginger, cook for another minute until aromatic.
5. Mix in turmeric, coriander, and cayenne, stirring quickly to prevent burning.
6. Add potatoes, coating them well with the spice mixture.
7. Pour in diced tomatoes and vegetable broth, bring to a boil.
8. Reduce heat to low, cover, and simmer for 20 minutes until potatoes are tender.
9. Drizzle with lemon juice and sprinkle cilantro before serving.

Not only is this curry packed with heat, but the potatoes also soak up all the spices beautifully. Try serving it over a bed of steamed rice or with warm naan for a complete meal.

Fiery Red Pepper Potato Mash

Spice up your side dish game with this bold and creamy Fiery Red Pepper Potato Mash. It’s a fiery twist on the classic that’ll have everyone asking for seconds.

Ingredients

– 2 lbs of russet potatoes, peeled and cubed
– 1/2 cup of heavy cream
– 4 tbsp of unsalted butter
– 1/2 cup of roasted red peppers, chopped
– 1 tsp of smoked paprika
– A pinch of cayenne pepper
– Salt to taste

Instructions

1. Boil the cubed potatoes in salted water until fork-tender, about 15 minutes. Tip: Cut potatoes evenly for uniform cooking.
2. Drain the potatoes and return them to the pot over low heat to evaporate any excess water, about 1 minute.
3. Mash the potatoes with a potato masher until smooth. Tip: For extra creaminess, heat the cream and butter before adding.
4. Stir in the heavy cream, butter, roasted red peppers, smoked paprika, cayenne pepper, and salt until well combined. Tip: Adjust the cayenne to control the heat level.
5. Serve immediately for the best texture and flavor. Zesty and vibrant, this mash pairs perfectly with grilled meats or as a standout side at your next barbecue.

Spicy Red Pepper Potato Soup

Vividly warm and comforting, this Spicy Red Pepper Potato Soup is a bold blend of flavors that’s surprisingly simple to whip up. Perfect for those chilly evenings when you crave something hearty with a kick.

Ingredients

– 2 large red bell peppers, chopped
– 3 medium potatoes, diced
– 1 onion, finely chopped
– 2 cloves garlic, minced
– A splash of olive oil
– 4 cups vegetable broth
– A couple of dashes of cayenne pepper
– 1 tsp smoked paprika
– Salt, just a pinch
– A handful of fresh cilantro, chopped

Instructions

1. Heat a splash of olive oil in a large pot over medium heat.
2. Add the chopped onion and minced garlic, sautéing until translucent, about 3 minutes.
3. Toss in the diced potatoes and chopped red bell peppers, stirring to combine.
4. Pour in the vegetable broth, ensuring all ingredients are submerged.
5. Sprinkle in the cayenne pepper, smoked paprika, and a pinch of salt.
6. Bring the mixture to a boil, then reduce heat to low, covering the pot.
7. Simmer for 20 minutes, or until the potatoes are fork-tender.
8. Use an immersion blender to puree the soup until smooth. Tip: For a chunkier texture, blend only half the soup.
9. Stir in the chopped cilantro just before serving. Tip: Reserve a little cilantro for garnish.
10. Taste and adjust seasoning if necessary. Tip: A dollop of sour cream can balance the heat.
Unbelievably creamy with a smoky undertone, this soup pairs wonderfully with crusty bread. The spicy kick lingers just enough to make each spoonful exciting.

Red Hot Pepper Potato Gratin

Perfect for spicing up your dinner routine, this Red Hot Pepper Potato Gratin combines creamy potatoes with a fiery kick. It’s a simple dish that delivers bold flavors with minimal effort.

Ingredients

• 4 large potatoes, thinly sliced
• 2 cups heavy cream
• 1 cup shredded sharp cheddar cheese
• 2 red hot peppers, finely chopped
• A couple of garlic cloves, minced
• A splash of olive oil
• Salt and pepper to season

Instructions

1. Preheat your oven to 375°F.
2. Grease a baking dish with a splash of olive oil.
3. Layer half of the thinly sliced potatoes in the dish.
4. Sprinkle half of the minced garlic and chopped red hot peppers over the potatoes.
5. Pour 1 cup of heavy cream evenly over the layer.
6. Repeat the layers with the remaining potatoes, garlic, and peppers.
7. Top with the remaining heavy cream and sprinkle the shredded cheddar cheese on top.
8. Cover with foil and bake for 45 minutes.
9. Remove the foil and bake for another 15 minutes until the top is golden and bubbly.
10. Let it sit for 5 minutes before serving.

Spicy yet creamy, this gratin has a perfect balance of heat and comfort. Serve it alongside a crisp salad to cool down the palate.

Flamin Red Pepper Potato Chips

Outrageously crunchy and packed with heat, these Flamin Red Pepper Potato Chips are your next snack obsession. Perfect for spice lovers craving something homemade and fiery.

Ingredients

– 2 large russet potatoes, thinly sliced
– A couple of tablespoons of olive oil
– A good sprinkle of flamin’ red pepper spice mix (about 1 tbsp)
– A pinch of salt

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Toss the thinly sliced potatoes with olive oil until evenly coated.
3. Spread the slices in a single layer on the baking sheet, ensuring none overlap.
4. Sprinkle the flamin’ red pepper spice mix and salt evenly over the potatoes.
5. Bake for 15-20 minutes, then flip each chip and bake for another 10-15 minutes until crispy and golden.
6. Let them cool on the baking sheet for 5 minutes to crisp up further.
Flamin’ hot and irresistibly crunchy, these chips are best served straight from the oven. Try them with a cool dip to balance the heat.

Sizzling Red Pepper Potato Stir Fry

Whisk up something quick and vibrant with this Sizzling Red Pepper Potato Stir Fry. Perfect for a busy weeknight, it’s a colorful, hearty dish that packs a punch.

Ingredients

• 2 medium potatoes, diced into 1/2-inch cubes
• 1 large red bell pepper, sliced thin
• 2 tbsp olive oil
• A splash of soy sauce
• A couple of garlic cloves, minced
• 1/2 tsp red pepper flakes
• Salt, just a pinch

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Add diced potatoes, spreading them in a single layer. Let them cook undisturbed for 5 minutes to get a golden crust.
3. Flip the potatoes, then add minced garlic and red pepper flakes. Stir for 1 minute until fragrant.
4. Toss in the sliced red bell pepper. Cook for another 3 minutes, stirring occasionally.
5. Add a splash of soy sauce and a pinch of salt. Stir everything together and cook for 2 more minutes.
6. Remove from heat when potatoes are tender and peppers are slightly crisp.

Mouthwatering and slightly spicy, this stir fry has crispy potatoes with a soft center and vibrant peppers. Serve it over rice or with a fried egg on top for extra protein.

Inferno Red Pepper Potato Bake

Never tried a potato bake that packs a punch? This Inferno Red Pepper Potato Bake will change that. It’s spicy, cheesy, and utterly comforting.

Ingredients

– 2 large potatoes, sliced thin – 1 cup shredded cheddar cheese – 1/2 cup diced red peppers – 1/4 cup heavy cream – 2 tbsp olive oil – 1 tsp crushed red pepper flakes – A pinch of salt

Instructions

1. Preheat your oven to 375°F. 2. Toss the potato slices with olive oil and a pinch of salt in a bowl. 3. Layer the potatoes in a baking dish, overlapping slightly. 4. Sprinkle half the cheese over the potatoes. 5. Scatter the diced red peppers and red pepper flakes on top. 6. Pour the heavy cream evenly over the layers. 7. Top with the remaining cheese. 8. Bake for 25 minutes, or until the top is golden and bubbly. Tip: For extra crispiness, broil for the last 2 minutes. Tip: Let it sit for 5 minutes before serving to set. Tip: Wear gloves when handling red pepper flakes to avoid irritation. Oven-hot and bursting with flavor, this bake offers a creamy interior with a spicy kick. Serve with a dollop of sour cream to balance the heat.

Volcanic Red Pepper Potato Stew

Dive into a bowl of warmth with this spicy, hearty stew that’s perfect for chilly evenings. It’s a simple dish that packs a punch, thanks to the volcanic red peppers and tender potatoes.

Ingredients

– 2 cups diced potatoes
– 1 cup chopped volcanic red peppers
– 1 tbsp olive oil
– 3 cups vegetable broth
– A splash of apple cider vinegar
– A couple of garlic cloves, minced
– 1 tsp smoked paprika
– Salt to taste

Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add minced garlic and sauté until fragrant, about 30 seconds.
3. Toss in the diced potatoes and chopped red peppers, stirring to coat with oil.
4. Pour in the vegetable broth and bring to a boil.
5. Reduce heat to low, cover, and simmer for 20 minutes or until potatoes are fork-tender.
6. Stir in apple cider vinegar and smoked paprika.
7. Season with salt, then simmer uncovered for another 5 minutes to thicken slightly.
8. Taste and adjust seasoning if necessary.
9. Serve hot, garnished with fresh herbs if desired.
10. Tip: For extra creaminess, mash a few potatoes against the side of the pot before serving.
11. Tip: If you like it spicier, add a pinch of red pepper flakes with the paprika.
12. Tip: Leftovers taste even better the next day as the flavors meld together.
13. Packed with bold flavors and a comforting texture, this stew is a winner. Try serving it with crusty bread to soak up every last drop.

Scorching Red Pepper Potato Tacos

Craving something spicy and satisfying? These scorching red pepper potato tacos are your answer, packed with heat and heartiness in every bite.

Ingredients

• 2 cups of diced potatoes
• 1 tbsp of olive oil
• 1 large red pepper, thinly sliced
• A couple of cloves of garlic, minced
• A splash of lime juice
• 1 tsp of smoked paprika
• 1/2 tsp of cumin
• Salt to your liking
• 4 small tortillas
• A handful of fresh cilantro, chopped

Instructions

1. Preheat your skillet over medium heat and add the olive oil.
2. Toss in the diced potatoes, spreading them out in an even layer. Let them cook for about 5 minutes without stirring to get a nice crust.
3. Add the sliced red pepper and minced garlic to the skillet. Stir everything together and cook for another 5 minutes.
4. Sprinkle in the smoked paprika, cumin, and a pinch of salt. Mix well to coat the potatoes and peppers evenly.
5. Cook for another 3 minutes, then add a splash of lime juice for a zesty kick. Tip: The lime juice not only adds flavor but also helps to deglaze the pan, picking up all the tasty bits.
6. Warm the tortillas in a dry skillet for about 30 seconds on each side. Tip: Keep them covered with a towel to stay warm and pliable.
7. Fill each tortilla with the potato and pepper mixture. Top with chopped cilantro for a fresh contrast. Tip: For extra heat, add a few slices of jalapeño on top.

Mouthwatering and vibrant, these tacos offer a smoky depth from the paprika and a bright finish from the lime. Serve them with a side of cool avocado slices to balance the heat.

Conclusion

Delightfully spicy and irresistibly flavorful, our ’12 Spicy Fiery Red Pepper Potatoes Delight’ roundup is a treasure trove for heat lovers. Each recipe promises to bring warmth and excitement to your table. We’d love for you to dive in, pick your favorite, and share your culinary adventures with us in the comments. Don’t forget to spread the spice by pinning this article on Pinterest for fellow heat-seekers to discover!