Chili Oil Smashed Potatoes Recipe
Introduction
Chili Oil Smashed Potatoes are a crispy, flavorful twist on a classic comfort side dish. Tender boiled potatoes get smashed and roasted to golden perfection, then finished with spicy chili oil and fresh scallions for an addictive bite.
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
- Step 1: Preheat oven to 450°F. Bring a large pot of water to a boil over high heat. Add potatoes and 2 teaspoons kosher salt. Boil until fork-tender, about 15 minutes. Drain and let cool until easy to handle.
- Step 2: Pat potatoes dry with paper towels and transfer to a large bowl. Add olive oil and 3/4 teaspoon kosher salt, tossing to coat evenly. Spread potatoes on a large rimmed baking sheet. Using a glass or measuring cup, smash each potato until about 1/4 inch thick.
- Step 3: Roast the smashed potatoes for 20 minutes. Remove from oven and brush the tops with chili crisp oil. Return to oven and roast until crispy and golden, about 5 more minutes.
- Step 4: Arrange the crispy potatoes on a platter. Garnish with sliced scallions and serve with extra chili oil on the side for added heat.
Tips & Variations
- Use Yukon Gold or red baby potatoes for a creamy texture and beautiful color.
- For milder heat, reduce the chili crisp oil or swap it for a drizzle of garlic-infused olive oil.
- Add a squeeze of fresh lime juice before serving to brighten up the flavors.
- To make this dish vegan and gluten-free, ensure your chili oil doesn’t contain any animal products or gluten additives.
Storage
Store leftover smashed potatoes in an airtight container in the refrigerator for up to 3 days. To reheat, place on a baking sheet and warm in a 400°F oven for 8-10 minutes to regain crispiness. Avoid microwaving to prevent sogginess.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular potatoes instead of baby potatoes?
Yes, you can use regular potatoes cut into smaller chunks to ensure they cook through evenly. Baby potatoes work best due to their size and texture but regular potatoes can be a good substitute.
What if I don’t have chili crisp oil?
If you don’t have chili crisp oil, you can use chili oil, sriracha, or even a sprinkle of red pepper flakes mixed with olive oil for a spicy kick. Adjust according to your heat preference.
PrintChili Oil Smashed Potatoes Recipe
These Chili Oil Smashed Potatoes are a crispy, flavorful side dish featuring tender boiled baby potatoes smashed thin and roasted to golden perfection, then topped with spicy chili crisp oil and fresh scallions. Perfect for adding a spicy twist to your favorite dinner.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Ingredients
Potatoes & Seasonings
- 1 lb. baby potatoes
- 2 teaspoons kosher salt (for boiling)
- 3/4 teaspoon kosher salt (for tossing)
Oils & Garnishes
- 1 tbsp. extra-virgin olive oil
- 2 tbsp. chili crisp oil, plus more for serving
- Sliced scallions, for garnish
Instructions
- Boil the Potatoes: Preheat your oven to 450°F. Bring a large pot of water to a rolling boil, adding 2 teaspoons of kosher salt. Carefully add the baby potatoes and boil until they are fork-tender, approximately 15 minutes. Drain the potatoes and allow them to cool enough so they can be handled safely.
- Prepare and Smash the Potatoes: Once cooled, pat the potatoes dry thoroughly with paper towels to remove excess moisture. Transfer the potatoes to a large bowl and drizzle with 1 tablespoon of olive oil and sprinkle with 3/4 teaspoon kosher salt. Toss everything gently to coat evenly. Spread the potatoes on a large rimmed baking sheet. Using the bottom of a glass or measuring cup, carefully smash each potato to about 1/4 inch thickness, ensuring even thickness for consistent roasting.
- Roast the Potatoes: Place the baking sheet in the preheated oven and roast the smashed potatoes for 20 minutes. Remove the sheet and brush the tops of the potatoes with 2 tablespoons of chili crisp oil, then return to the oven and roast for an additional 5 minutes or until the potatoes turn crispy and golden brown on the edges.
- Finish and Serve: Arrange the crispy chili oil smashed potatoes on a serving platter. Garnish generously with sliced scallions and serve immediately with extra chili oil on the side for those who want an extra kick of spice.
Notes
- Ensure potatoes are thoroughly dried before roasting to achieve maximum crispiness.
- You can substitute baby potatoes with fingerlings or small Yukon Gold potatoes.
- Adjust the amount of chili oil based on your spice preference.
- Use a sturdy glass or measuring cup to smash potatoes evenly without breaking them apart completely.
- This recipe works great as a side dish for grilled meats or a flavorful snack on its own.
Keywords: Chili Oil Smashed Potatoes, Crispy Roasted Potatoes, Spicy Potato Side Dish, Chili Crisp Oil Potatoes
