Chili Oil Smashed Potatoes
These Chili Oil Smashed Potatoes are so crispy and a perfect side for the holidays or any weeknight meal! The chili oil adds such an amazing flavor and also helps get the potatoes extra crispy in the oven with a simple technique. Try them instead of your regular roasted potatoes as your go-to holiday food side!
Servings: 4
Ingredients
- 1 ½ lb Yellow mini baby potatoes
- 1/2 cup chili oil
- 1/4 cup kosher salt
- 1/2 tsp garlic powder
- ½ tsp white pepper
- 1/2 tsp five spice powder
- 1/4 tsp kosher salt pepper
- Scallions for garnish
Instructions
- Preheat oven to 450F.
- Rinse potatoes of any excess dirt then fill in a large pot with cold water so that the potatoes will be fully submerged. Bring the water to boil over high heat then add 1/4 cup kosher salt to the water and add the potatoes. Boil for 12-14 minutes or until fork tender. Drain the potatoes and put them back into the empty pot for 1 minute to evaporate any excess moisture from the potatoes.
- On a nonstick baking sheet, drizzle half of the chili oil evenly across the sheet. Spread the oil around the baking sheet so that it is covered entirely. Add the potatoes to the baking sheet and roll them around in the oil so they are coated, then evenly spread them out on the baking sheet.
- Use a flat-bottomed object like a glass cup to smash the potatoes to a ½ inch thickness.
- Drizzle or brush the remaining chili oil onto the tops of the smashed potatoes.
- Mix the salt, white pepper, garlic powder, and five spice powder in a small bowl. Sprinkle the seasoning mix evenly over the potatoes.
- Roast the potatoes at 450F for 30-45 minutes until golden brown and crispy.
Notes
Potato Tips - I recommend using baby or mini potatoes yellow potatoes, sometimes called creamer potatoes (about 2-3 inches in diameter). They take only a few minutes to boil, and when smashed, have the perfect ratio of crispy edges to soft middle. You can use a larger potato but make sure it has a thin skin (like yukon gold) - russet potatoes will not work for this recipe!
Five Spice Powder - If you are using store bought, make sure it is the Chinese blend of star anise, cloves, cinnamon, Sichuan peppercorns, and fennel seeds
Avoid Excess Moisture - Any excess moisture will prevent the potatoes from crisping when roasted. After boiling the potatoes and draining the water from the pot, I like to put the potatoes back in the empty pot. The residual heat helps evaporate any moisture quickly.
Don't be Shy with the Oil! The oil is what helps the potatoes crisp up in the oven! Be liberal (as long as you are comfortable with spice.) Alternatively, you can use a combination of chili oil and a neutral oil.
Use a Flat Bottomed Object - When smashing the potatoes, use a flat-bottomed object that is easy to handle - like a large glass cup - to smash the potatoes to a ½ inch thickness. Once boiled, the potatoes should smash easily but you will still need some strength!
Storage - Store any leftover smashed potatoes in an airtight container in the refrigerator for up to 3-4 days. The potatoes will lose their crispiness as they sit in the refrigerator - this is normal and to be expected. I like to reheat them in the air fryer at XXXXXXXXXXXXXXXX to restore some crispiness - if you don't care about that, you can reheat until warmed through in the microwave.
Nutrition
Calories: 242kcal | Carbohydrates: 1g | Protein: 0.2g | Fat: 27g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 20g | Sodium: 7074mg | Potassium: 14mg | Fiber: 0.2g | Sugar: 0.01g | Vitamin A: 2IU | Vitamin C: 0.2mg | Calcium: 9mg | Iron: 0.5mg