Family Favorite: Spicy Potatoes
You guys have probably noticed by now my love affair with potatoes. I love them and all their starchy-horrible-for-you goodness. I can’t help it. They’re my spirit food.
Being married to a firefighter, I have the daily challenge of making things my husband deems “acceptable” (read: spicy. Everything has to be spicy.) that my littles will actually still eat. Half of my kids love spicy foods, half act like you asked them to eat a box of tacks. The struggle, ya’ll.
This recipe finds us at a desirable compromise. My kids like it with a little ranch or sour cream, and my husband can add a splash of extra sriracha. Voila! Everyone wins.
And they’re delicious. So, so delicious. Garlic. Bacon. Cheese.
Does it really get any better than this?
1 lb boneless chicken breasts, cubed
6-8 medium skin on red potatoes, cut into small cubes
1/3 c olive oil
1 1/2 tsp salt
1 tsp black pepper
1 Tbsp paprika
2 Tbsp garlic powder
2 Tbsp hot sauce (more if you like it HOT)
2 c fiesta blend cheese
1 c crumbled bacon
1 c diced green onion
Preheat oven to 375. Mix olive oil, salt, black pepper, paprika, garlic powder and hot sauce (sriracha you guys. Only and always). Pour over potatoes and chicken, stirring until coated. I like to cook mine on a big cookie sheet so they lay in a semi flat layer and get just a little crunch.
Bake at 375 for about 30 minutes or until potatoes are tender.
Pull them out and top with bacon, cheese, and diced green onions. Pop it back in the oven for a few minutes just to get the cheese melted.