Roasted Honey Chile Potatoes

Presented by: Peggy Keene, from Seattle

Cook's Note: I’m a working mother of two boys and love to cook, but often must compromise with frozen pizzas and tater tots. I adapted this recipe after taking a business trip last year to New Orleans and dining at K–Paul’s. I was expecting a touristy place, but was very impressed by the complexity and depth of their food and the great service. The gallon of Paul Prudhomme’s Magic Pepper Sauce I brought back for my 11year-old is half gone. It was worth making reservations two months in advance!

Honey Chile Potatoes are loved by my picky kids and grownups alike. They can be varied by adding pepper sauce, cayenne pepper, garlic powder—whatever suits your fancy. They bake up beautifully into gold and red colors. If you have leftovers, they make a decadent treat fried in butter and topped with grated cheese!

serves 4


  • 2 tablespoons melted butter, cooled
  • 1/4 cup honey
  • 2 teaspoons chile powder
  • 1 tablespoon seasoning salt
  • 3 baking potatoes, cut into Hinch wedges
  • cooking spray
  • 1/2 cup water


Preheat oven to 350 degrees. In a small bowl, combine butter, honey, chile powder and seasoning salt. Lightly spray a 9 x 12inch baking pan with the cooking oil and arrange potatoes in a single layer. Add the water, then pour the seasoned butter and honey mixture over the potatoes. Bake until the potatoes are tender and have absorbed the water, about 50 minutes.


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