Chili Oil Smashed Potatoes Recipe

Introduction

These Chili Oil Smashed Potatoes are crispy on the outside, tender on the inside, and flavored with a spicy, savory chili oil that takes a simple side dish to the next level. Perfect for adding a little kick to your weeknight dinner or game day spread.

Ingredients

• 1 lb. baby potatoes
• Kosher salt
• 1 tbsp. extra-virgin olive oil
• 2 tbsp. chili crisp oil, plus more for serving
• Sliced scallions, for garnish

Instructions

1. Step 1: Preheat the oven to 450°F (230°C). Bring a large pot of water to a boil over high heat. Add the baby potatoes and 2 teaspoons of kosher salt. Boil until the potatoes are fork-tender, about 15 minutes. Drain and let them cool until easy to handle.
2. Step 2: Pat the potatoes dry thoroughly with paper towels and transfer them to a large bowl. Add 1 tablespoon of extra-virgin olive oil and 3/4 teaspoon of kosher salt, then toss to coat evenly.
3. Step 3: Spread the potatoes out on a large rimmed baking sheet. Using the bottom of a glass or a measuring cup, gently smash each potato until it is about 1/4 inch thick.
4. Step 4: Roast the smashed potatoes in the preheated oven for 20 minutes. Remove from the oven and brush the tops with 2 tablespoons of chili crisp oil. Return to the oven and roast for an additional 5 minutes, or until the potatoes are crispy.
5. Step 5: Arrange the potatoes on a serving platter. Garnish with sliced scallions and serve with extra chili oil on the side for added flavor.

Tips & Variations

• For extra crispiness, spread the potatoes in a single layer without overlapping.
• Use regular chili oil if you prefer less texture from chili crisp oil but still want the heat.
• Try adding a sprinkle of garlic powder or smoked paprika before roasting for additional flavor.

Storage

Store any leftover smashed potatoes in an airtight container in the refrigerator for up to 3 days. Reheat in a toaster oven or oven at 400°F (200°C) until warmed through and crispy again. Avoid microwaving to keep the texture crisp.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use larger potatoes instead of baby potatoes?

Yes, you can use larger potatoes cut into smaller chunks for similar results, but baby potatoes tend to cook faster and hold their shape better when smashed.

Is chili crisp oil very spicy?

Chili crisp oil has a moderate heat level with added texture and flavor from fried chili flakes and crunchy bits. You can adjust the quantity to suit your spice preference or use a milder chili oil.

Chili Oil Smashed Potatoes Recipe

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★★★★★

4.9 from 142 reviews

These Chili Oil Smashed Potatoes combine crispy roasted baby potatoes with the bold, spicy flavor of chili crisp oil. Perfectly tender on the inside yet crispy on the outside, they’re an irresistible appetizer or side dish with a kick. Garnished with fresh scallions, these potatoes deliver both texture and heat in every bite.

• Author: Maya
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Side Dish
• Method: Roasting
• Cuisine: American

Ingredients

Scale 1x2x3x

Potatoes

• 1 lb. baby potatoes
• Kosher salt (for boiling and seasoning, approximately 2 tsp for boiling, 3/4 tsp for tossing)

Oils and Garnish

• 1 tbsp. extra-virgin olive oil
• 2 tbsp. chili crisp oil, plus more for serving
• Sliced scallions, for garnish

Instructions

1. Preheat and Boil: Preheat your oven to 450°F (232°C). Bring a large pot of water to a rolling boil over high heat, then add the baby potatoes and 2 teaspoons of kosher salt. Boil the potatoes until they are fork-tender, which should take about 15 minutes. Once done, drain the water and allow the potatoes to cool down enough to handle safely.
2. Dry, Season, and Smash: Pat the boiled potatoes dry thoroughly using paper towels to remove excess moisture. Transfer them to a large bowl and add 1 tablespoon of extra-virgin olive oil and 3/4 teaspoon of kosher salt. Toss the potatoes well to coat evenly. Spread the potatoes out on a large rimmed baking sheet. Using a sturdy glass or measuring cup, carefully press down on each potato to smash them to about 1/4 inch thickness.
3. Roast and Brush with Chili Oil: Place the smashed potatoes in the preheated oven and roast for 20 minutes to crisp up the bottoms. After 20 minutes, remove the baking sheet and brush the tops of the potatoes generously with 2 tablespoons of chili crisp oil. Return the potatoes to the oven and roast for an additional 5 minutes until the tops are crispy and golden.
4. Garnish and Serve: Transfer the crispy smashed potatoes to a serving platter. Garnish with sliced scallions for a fresh, bright contrast. Serve immediately with extra chili oil on the side for those who want an extra spicy kick.

Notes

• Boiling the potatoes until fork-tender ensures they smash easily without falling apart.
• Patting the potatoes dry before roasting helps achieve a crispy texture.
• Adjust the amount of chili oil to taste depending on your desired spice level.
• Using baby potatoes works best for even cooking and smashing consistency.
• This dish can be served as an appetizer, snack, or side to complement grilled or roasted meats.

Keywords: chili oil potatoes, smashed potatoes, roasted potatoes, spicy side dish, chili crisp, crispy potatoes