Introduction

Chili Oil Smashed Potatoes offer a crispy, flavorful twist on a classic comfort side dish. Tender boiled potatoes are smashed and roasted to golden perfection, then finished with a spicy chili oil that adds a delicious kick. This recipe is simple, quick, and perfect for elevating your potato game.

Chili Oil Smashed Potatoes Recipe - Recipe Image

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 (230°C). 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 cool enough to handle.
Step 2: Pat the potatoes dry with paper towels and transfer them to a large bowl. Add the olive oil and 3/4 teaspoon kosher salt, then toss to coat evenly. Spread the potatoes on a large rimmed baking sheet.
Step 3: Using the bottom of a glass or a measuring cup, gently smash each potato until it is about 1/4 inch thick. Place the baking sheet in the oven and roast for 20 minutes.
Step 4: Remove the baking sheet from the oven and brush the tops of the smashed potatoes with chili oil. Return to the oven and roast for an additional 5 minutes, or until the potatoes are crispy and golden.
Step 5: Arrange the crispy smashed potatoes on a serving platter. Garnish with sliced scallions and serve with extra chili oil on the side for added heat.

Tips & Variations

For extra crispiness, use a baking sheet lined with parchment paper or a silicone mat to prevent sticking.
Substitute baby potatoes with fingerlings or small Yukon golds for a slightly different texture and flavor.
Adjust the amount of chili oil to control the heat level, or swap for garlic-infused oil for a milder twist.

Storage

Store leftover smashed potatoes in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet and warm in a 400°F oven for 10 minutes to restore crispiness. Avoid microwaving, as it may make them soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular olive oil instead of extra-virgin?

Yes, regular olive oil can be used, but extra-virgin olive oil adds a richer flavor that enhances the overall taste of the dish.

Is chili crisp oil very spicy?

Chili crisp oil has a moderate heat with a savory, crunchy texture. You can adjust the amount used or serve it on the side to suit your preferred spice level.

Chili Oil Smashed Potatoes Recipe

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4.5 from 78 reviews

Crispy, flavorful chili oil smashed potatoes made by boiling baby potatoes until tender, smashing them flat, roasting to a golden crisp, and finishing with a spicy chili oil and scallion garnish. A perfect spicy side dish or snack with a satisfying crunch and a kick of heat.

Author: Dylan
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

1 lb. baby potatoes
Kosher salt
1 tbsp. extra-virgin olive oil

Chili Oil and Garnish

2 tbsp. chili crisp oil, plus more for serving
Sliced scallions, for garnish

Instructions

Boil the potatoes: Preheat the oven to 450°F (230°C). Bring a large pot of water to a boil over high heat. Add the baby potatoes along with 2 teaspoons of kosher salt. Boil the potatoes until they are fork-tender, about 15 minutes. Drain and let them cool until they’re easy to handle.
Prepare the potatoes for roasting: Pat the potatoes dry thoroughly using paper towels to remove excess moisture. Transfer them to a large bowl. Add 1 tablespoon of extra-virgin olive oil and 3/4 teaspoon kosher salt, then toss the potatoes to coat evenly.
Smash the potatoes: Spread the coated potatoes evenly on a large rimmed baking sheet. Using the bottom of a glass or measuring cup, gently press down each potato to smash it until it is approximately 1/4 inch thick.
Roast the potatoes: Place the baking sheet in the preheated oven and roast the smashed potatoes for 20 minutes. After this initial roasting, remove the tray and brush the tops of the potatoes with 2 tablespoons of chili crisp oil. Return the potatoes to the oven and continue roasting for an additional 5 minutes until they are crisp and golden.
Garnish and serve: Transfer the crispy chili oil smashed potatoes to a serving platter. Garnish with sliced scallions and serve immediately with extra chili oil on the side for added spice.