Description
Crispy Chili Crunch Smashed Potatoes are a simple yet flavorful side dish perfect for any meal. These potatoes are boiled until tender, then smashed and roasted until golden and crispy, topped with a spicy chili crunch for an extra kick.
Ingredients
- 1.5 lbs small potatoes
- Salt for boiling water
- 3 tbsp olive or avocado oil
- 3–4 tbsp chili crunch or chili oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- Chopped scallions or cilantro for garnish
Instructions
- Add potatoes to a large pot, cover with cold water by one inch, and add salt. Boil until potatoes are tender, about 20 minutes.
- Preheat oven to 425°F (220°C).
- Drain potatoes and spread in a single layer on a baking sheet. Let steam dry for a minute.
- Gently press each potato with the flat bottom of a glass or mug to smash it to about a 1/2-inch thickness.
- Drizzle smashed potatoes with olive or avocado oil and sprinkle with salt, black pepper, garlic powder, and paprika.
- Spoon chili crunch or chili oil over each potato.
- Roast for 30–40 minutes, or until potatoes are golden brown and crispy on the bottom.
- Remove from oven, transfer to a serving dish, and garnish with scallions or cilantro. Serve hot.
Notes
- Ensure potatoes are tender before smashing for the best texture.
- Don’t overcrowd the baking sheet to achieve maximum crispiness.
- Adjust chili crunch amount to your spice preference.
- Prep Time: 10 minutes
- Cook Time: 65 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American