Chili Oil Smashed Potatoes
PHOTO: LUCY SCHAEFFER; FOOD STYLING: MAKINZE GORE
This recipe is a spicy take on our favorite crispy potato method. Smashed potatoes have the ability to get extra crispy without frying like no other potato can do. Boil the potatoes first so that they can be smashed easily. We use pretty small potatoes here, so if you have bigger potatoes, you may need some extra boiling time. The chili oil only goes on for the last 5 minutes since it’s usually full of small pieces of garlic and sometimes sesame seeds, which burn quickly. A quick roast is all it needs and then you’ll have crispy, spicy potatoes to serve with your black pepper chicken or mapo tofu. Some chili oils have more solids in them than others, so just make sure you are getting a good ratio of oil to crisp when measuring it out to brush on your potatoes. You don’t want only crisp!
Have you made these yet? Let us know what you think in the comments below.
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Yields:
4
servings
Prep Time:
0
hours
5
mins
Total Time:
1
hour
0
mins
tbsp.
extra-virgin olive oil
tbsp.
chili crisp oil, plus more for serving
Sliced scallions, for garnish
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- Preheat oven to 450°. Bring a large pot of water to a boil over high heat. Add potatoes and 2 teaspoons salt. Boil until fork-tender, about 15 minutes. Drain and let cool until cool enough to handle.
- Pat potatoes dry with paper towels and transfer to a large bowl. Add olive oil and 3/4 teaspoon salt, then toss to coat. Spread potatoes on a large rimmed baking sheet. Using a glass or measuring cup, smash potatoes until about 1/4″ thick.
- Roast 20 minutes. Remove from oven and brush tops with chili oil, then continue to roast until crispy, about 5 minutes more.
- Arrange potatoes on a platter. Garnish with scallions and serve with more chili oil alongside.
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PHOTO: LUCY SCHAEFFER; FOOD STYLING: MAKINZE GORE
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