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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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Notes

  • Use baby potatoes for even cooking and optimal smashing texture.
  • Pat potatoes dry after boiling to ensure crispiness when roasting.
  • Adjust the amount of chili oil based on your spice preference.
  • Serve as a spicy side dish or appetizer.
  • Can be made ahead and reheated in the oven to retain crispiness.

Keywords: smashed potatoes, chili oil, roasted potatoes, spicy potatoes, side dish, crispy potatoes

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