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Barbecue Flavor Roasted Potatoes

Barbecue Flavor Roasted Potatoes

Oh my goodness if there’s one thing I love in the crunchy-snack-world-of-treats it’s barbecue potato chips. Yep, there I said it, I LOVE them and similarly they love my hips, so we’ve mostly parted ways. It doesn’t mean I don’t long for the flavor though and being me I eventually came up with some easy Barbecue Flavor Roasted Potatoes that taste quite a bit like barbecue chips. Not exactly but close enough and they’re healthy, mostly.


I find these easy to make roasted potatoes are what I’ve been turning to lately when I need a quick side dish and the oven is already on. I think “well I might as well maximize that oven heat and fill it up” but mainly it’s about having tasty potatoes. Again. My kids even give them the thumbs up and ask for them instead of tater tots and that’s when you know these are seriously good, tater tots have been upstaged.

before baking

Of course add more or less of the spices as you prefer, this is how we like them but your tastes are definitely your own. I wouldn’t leave out the tomato powder altogether though, it’s really important to the recipe and without it the potatoes are OK but not stellar. Here’s a link to Tomato Powder on Amazon (affiliate link) you can find it in some natural grocery stores in the bulk spice section, although I’m not sure how that works because it really needs to be kept dry and cool or it clumps. Saying that, I still keep mine on the pantry shelf, I’m a rebel, it just means I need to chip it out with a knife first before I measure it.

Yield: 4 servings

Barbecue Flavor Roasted Potatoes

Barbecue Flavor Roasted Potatoes

If there's one thing I love to snack on is Barbecue Chips! I figured out how to make roasted potatoes that TASTE almost like bbq chips. Make these Barbecue Flavor Roasted Potatoes for dinner and you won't be disappointed.


  • 2 pounds potatoes, a little more or less won't hurt
  • cooking oil, I used olive use what you prefer
  • 3 tsp smoked paprika
  • 3 tsp tomato powder
  • 1 1/2 tsp onion powder
  • 1 tsp salt, add more after they're cooked if needed
  • 1 tsp garlic granules
  • 1/2 tsp black pepper


  1. preheat oven to 400˚
  2. lightly grease a baking sheet
  3. clean and dice potatoes-you can peel them but I never do because I like to think the peels add nutrition (I'm lazy!)
  4. when I say dice I mean chop them roughly the size of standard game dice, they cook quickly this way
  5. once diced pat them dry and put them in a mixing bowl
  6. drizzle enough oil over them to coat them evenly, I use roughly 2-3 tsp
  7. toss to coat with oil
  8. measure all your spices in a small bowl and stir to combine
  9. sprinkle them evenly over the coated potatoes
  10. toss to evenly coat the potatoes with the spices
  11. pour out on the greased baking sheet, spread them out to a single layer
  12. you will have a small amount of spices left in the oil in the bowl you can scrape those out on the potatoes if you want to
  13. roast in a 400˚ oven for 25-35 minutes, turning them halfway through to get more crispy sides if you want to
  14. They're done when they're cooked through and crispy on a few sides, taste them and add more salt if necessary

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If you bake them on the bottom rack of your oven they’ll be more crispy on the bottoms, if you’re nearer the top the tops will get crispier-just a thought to keep in mind when going for a crisp crunch.




laura sampson

About Laura

Laura is on a mission to teach modern family oriented women how to make old-fashioned foods new again. A wife and mom of 3 boys, Laura understands the struggles of trying to serve a home-cooked meal each night. She provides recipes and cooking hacks for busy moms to create dishes they may think take more time or skill than they have to make. Read more...

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