Jalapeño Garlic Crispy Potatoes


Jalapeño Garlic Crispy Potatoes

Jalapeño Garlic Crispy Potatoes

Papas Crujientes con Ajo y Jalapeño

Recipe Yield

4 to 5 Servings

Cooking time

2 hours 25 minutes

Rate this recipe

4.30 from 10 votes


  • 3 pounds red bliss potatoes rinsed, cut into bite size chunks
  • 5 tablespoons olive oil divided
  • 1 1/4 teaspoons kosher or sea salt divided, more to taste
  • 7 cloves of garlic pressed or finely chopped
  • 1 jalapeño stemmed and finely chopped (keep the seeds)

To Prepare

  • Set a rack on the upper third of the oven and preheat to 425 degrees Fahrenheit.
  • Place the potatoes in 9”x13” baking dish. Toss with 3 tablespoons of the olive oil and a teaspoon of the salt. Roast for 45 minutes.
  • In a small bowl, combine the remaining 2 tablespoons olive oil with the garlic, jalapeño, and the remaining ¼ teaspoon salt, mix well.
  • After 45 minutes, remove potatoes them from the oven and toss with the jalapeño mix, scraping the bottom of the baking dish as you do. Mix well and place back in the oven for another 35 minutes, flipping and scraping once in between, until completely crisped up. Serve.


27comments inJalapeño Garlic Crispy Potatoes

  1. Barry

    Jun 12

    They turned out crispy and tasty but not really spicy at all. Given the temperature and length of cooking the garlic and jalapeno bits were borderline burnt. I will try again with adjustments.

    1. Pati Jinich

      Jun 21

      Of course, please let me know how they come out 🙂

  2. Ann H.

    May 01

    Easy tasty!

    1. Pati Jinich

      May 10


  3. Cathy L.

    May 12

    Followed the recipe exactly and they turned out perfect. They were delicious! I made sure to cook them on the top third oven rack as stated.

    1. Pati Jinich

      May 23

      Happy that you liked them Cathy, it is such a great side and very easy to prepare 🙂

  4. Gary

    May 21


  5. Mark Frizzell

    May 16

    Thanks for this recipe, can’t wait to try it. One question, why should we save the seeds from the jalapeño? BTW, I love watching you cooking on TV and visiting towns in Mexico. Your joy is contagious!

    1. Pati Jinich

      May 16

      Hey Mark, you can scrape the seeds if you think it would be to spicy for you, but I used them here!

      1. Mark Frizzell

        May 17

        Thanks for the fast reply!

  6. Alex A

    May 11

    Pati….you need a new oven. At 450 degrees, 45 mins is plenty. It’s not that other ovens are running hot. Yours is running cold. Call a repair man. Otherwise, adding garlic and jalapeño is a great idea.

    1. Pati Jinich

      May 11

      Haha, I will check it, thanks Alex 😉

      1. Larry C.

        Oct 18

        Alex A., try 425 (as specified in the recipe).

  7. Crispy

    Oct 14

    Used recipe as framework but increased minced garlic and added sweet paprika, comino seed, chili powder, and onion powder. Wonderful taste & crispness!

    1. Pati Jinich

      Oct 14

      So glad you made it your own!

  8. Mike B

    Sep 07

    Sorry Patti, I have to agree with the last couple of comments. Our potatoes were over cooked after the first hour and ten minute phase of the instructions, we never made it to the last 40 minute phase! We’ll try again and will significantly reduce our cooking times. I’m optimistic once the cooking time is adjusted they will be great.

    1. Pati Jinich

      Oct 01

      Oh every oven is different…but I’m so glad you will give it another go, Mike!

  9. Mike

    May 31

    Is the cooking time right? That seems like an awfully long time to roast small potato pieces. I don’t even think baked potatoes take that long at that temperature.

    1. Pati Jinich

      Jun 07

      Yes it’s correct, but each oven is different so just keep an eye on them to make sure they are crisp and not burnt, Mike.

  10. Martin Dolphino

    May 28

    Hello Pati. I just discovered your show and saw the episode with these potatoes and had to try them. Unfortunately, I used a metal, non-stick toasting pan and smallish potatoes…and they cooked really quickly. So quickly that they got burned. My boys were kind enough to still eat them 😊. I have a Le Creuset baking pan – should I use that instead? Or a glass one? Love your show and your joy of cooking! Thanks in advance.

    1. Pati Jinich

      Jun 04

      Any pan should work…but some ovens do tend to run hot, so keep an eye out on them. Have fun giving them another go, Martin!

  11. Lori Leight

    May 22

    Dear Patti

    Love your shows and you. Tell the boys hi from me. Need more sandwich recipes thanks Lori

    1. Pati Jinich

      May 22

      Oh will tell them, Lori!

  12. Margi

    Feb 07

    Another awesome recipe, thank you Pati.

    1. Pati

      Feb 07

      Thank YOU Margi.

  13. Karen

    Nov 15

    I made these for a non-garlic lover and used shallots, which was delicious. I used to add onions and peppers to roast potatoes from the start and they burned. It was great adding them later. I cut my potatoes very small, so they ended up cooking in much less time.

    1. Pati

      Nov 15

      I’m so glad everyone liked them…and that my tips helped you out, Karen.

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