A few years ago my husband and I discovered roasted smashed potatoes.
The crispy-edged, fluffy-interior potatoes had us absolutely smitten. We make roasted smashed potatoes frequently now as a great side dish for a number of different entrees we make.
I’ve never really varied from the original recipe we made. I generally keep the seasoning light (garlic powder, salt and pepper) and typically use small red potatoes.
I decided to switch things up this time, though, and add chili oil to the mix. Boy howdy, was that a good (and spicy!) idea! Chili oil is quickly becoming my new favorite condiment, so it was a no-brainer to add it to my favorite potato side dish.
Chili oil is extremely spicy but a wonderful addition to most things like pasta, rice and chicken. It was quite tasty on these potatoes—both cooked on them and then added to the top after cooking.
Try it out if you want something a little spicy and with some zip!
Chili Oil Smashed Potatoes
A spicy, extra crispy potato recipe that goes well with most chicken, pork and fish dishes.
Ingredients
Directions
- Preheat oven to 450 degrees. Place potatoes in a large pot full of water and bring to a boil on the stovetop. Boil until soft when pricked with a fork, 10-15 minutes. Drain and let cool slightly.
- Place potatoes on a baking sheet. Using the bottom of a cup, press down on potatoes, smashing them so the skins rip and potatoes squish down.
- Drizzle oil on top of potatoes. Brush all over potatoes. Season with salt, pepper, and garlic powder. Add one tablespoon of chili oil drizzled over potatoes.
- Bake for 30-45 minutes or until edges and skins of potatoes are crispy and potatoes are golden brown. Top with more chili oil and sliced green onions before serving.
You said the magic words, “chili and potato”. 🌶️🍃🥔