Tray Baked Chili Lime Curly Potatoes

Crispy, thin strands of potatoes are baked to golden brown perfection and seasoned with chili powder and fresh lime juice.

READ RECIPE
DISH

Breakfast/Brunch/Side/Main

PREP TIME

15 minutes

COOK TIME

40 minutes

SERVES

4

Ingredients

  • 1kg Potatoes washed and spiralised or grated with skins on
  • 3 Tbsp. (45ml) Unsalted Butter, melted
  • 1 Tbsp. (15ml) olive oil
  • 1 Tbsp (15ml) fresh lime juice
  • 1 Tbsp. (8g) Chili Powder
  • 2 tsp. (2g) salt
  • 1 tsp. (1g) garlic powder
  • 1 tsp. (1g) dried parsley

Method

  • Preheat oven to 220°C
  • Hold prepped potatoes in cold water, drain, and pat dry on a dishcloth. This can be done up to two days in advance.
  • Line standard-sized baking tray with parchment paper.
  • Spread out potatoes on the pan. In the bowl, melt butter and stir in olive oil, lime juice, chili powder, salt, and garlic powder.
  • Drizzle over potatoes and toss around with a spoon or hands. Spread potatoes back out into an even layer.
  • Bake for 30 to 40 minutes (Without stirring or flipping), or until browning. If you would like them extra crispy, turn OFF the oven and let the pan sit in the oven for another 10-15 minutes.
Our thanks go to Potatoes USA for this delicious recipe.