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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.

Ingredients

Scale

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

Find it online: https://flavorsbymaya.com/chili-oil-smashed-potatoes-recipe/