Chili Oil Smashed Potatoes Recipe
Introduction
Chili Oil Smashed Potatoes are crispy, flavorful bites with a spicy kick that freshens up a classic side dish. Roasted to golden perfection and topped with aromatic scallions, they make a perfect appetizer or snack.
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 the oven to 450°F. Bring a large pot of water to a boil over high heat. Add the potatoes and 2 teaspoons of kosher salt. Boil until the potatoes are fork-tender, about 15 minutes. Drain and let them cool until they are easy to handle.
- Step 2: Pat the potatoes dry with paper towels and place them in a large bowl. Add the olive oil and 3/4 teaspoon of kosher salt, then toss to coat evenly. Spread the potatoes out on a large rimmed baking sheet. Using a glass or measuring cup, gently smash each potato until it is about 1/4 inch thick.
- Step 3: Roast the smashed potatoes in the oven for 20 minutes. Remove the baking sheet and brush the tops of the potatoes with chili crisp oil. Return to the oven and roast for another 5 minutes, or until the edges are crispy.
- Step 4: Transfer the potatoes to a serving platter. Garnish with sliced scallions and serve with extra chili oil on the side for added heat.
Tips & Variations
- Use fingerling potatoes if baby potatoes are unavailable—they also work well when smashed and roasted.
- Adjust the amount of chili oil to suit your spice preference or substitute with your favorite hot chili oil.
- For a bit of freshness, squeeze some lime juice over the potatoes before serving.
- Try adding a sprinkle of toasted sesame seeds with the scallions for extra texture and flavor.
Storage
Store leftover smashed potatoes in an airtight container in the refrigerator for up to 3 days. Reheat them in a 400°F oven for 10 minutes to restore their crispness. Avoid microwaving as it can make them soggy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make these potatoes ahead of time?
Yes, you can boil and smash the potatoes a day in advance, then roast them just before serving to keep them crispy and fresh.
What if I don’t have chili crisp oil?
You can substitute with any chili oil or even a drizzle of hot sauce mixed with a little sesame oil for a similar spicy, aromatic effect.
PrintChili Oil Smashed Potatoes Recipe
Crispy chili oil smashed baby potatoes are a flavorful twist on a classic side dish. Boiled until tender, smashed flat, then roasted to golden perfection and finished with aromatic chili crisp oil and fresh scallions for a spicy, crunchy bite that pairs perfectly with any meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
Potatoes
- 1 lb. baby potatoes
- 2 teaspoons kosher salt (for boiling)
Seasoning and Garnish
- 1 tbsp. extra-virgin olive oil
- 3/4 teaspoon kosher salt (for tossing)
- 2 tbsp. chili crisp oil, plus more for serving
- Sliced scallions, for garnish
Instructions
- Boil the Potatoes: Preheat the oven to 450°F (232°C). Bring a large pot of water to a rolling boil over high heat. Add the baby potatoes along with 2 teaspoons of kosher salt. Boil the potatoes until they are fork-tender, approximately 15 minutes. Drain the potatoes and allow them to cool enough to handle safely.
- Semi-Dry and Season: Pat the boiled potatoes dry thoroughly with paper towels to remove excess moisture. Transfer them to a large bowl, then add 1 tablespoon of extra-virgin olive oil and 3/4 teaspoon of kosher salt. Toss gently to evenly coat the potatoes with the oil and salt.
- Smash the Potatoes: Spread the seasoned potatoes out on a large rimmed baking sheet in a single layer. Using the bottom of a glass or measuring cup, gently press down on each potato to smash them until they are about 1/4 inch thick. This exposes more surface area to become crispy during roasting.
- Roast the Potatoes: Place the baking sheet in the preheated oven and roast the smashed potatoes for 20 minutes. Remove the baking sheet from the oven and brush the tops of the potatoes generously with 2 tablespoons of chili crisp oil. Return the baking sheet to the oven and continue roasting for about 5 more minutes, or until the potatoes are golden brown and crispy on the edges.
- Serve and Garnish: Remove the potatoes from the oven and arrange them on a serving platter. Garnish with sliced scallions for a fresh, vibrant finish. Serve immediately with additional chili oil on the side for dipping or drizzling.
Notes
- Be sure to pat the potatoes dry after boiling to ensure maximum crispiness when roasting.
- Adjust the amount of chili oil to your heat preference; more can be served on the side for extra spice.
- Baby potatoes are best for this recipe because their size makes smashing and roasting easier.
- For a milder version, you can substitute chili crisp oil with infused olive oil or garlic oil.
- These potatoes are best served immediately but can be kept warm in a low oven for up to 15 minutes.
Keywords: chili oil smashed potatoes, crispy smashed potatoes, roasted baby potatoes, spicy potatoes, chili crisp oil potatoes, easy side dish
