Chili 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
Scale
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
