I bet you love eating potatoes just as much as I do. Well, I have just the right recipe which will become your favorite this winter. Try this deeply comforting Chili Oil Smashed Potatoes Recipe.
The chilli oil, along with creamy dressing, offers a bold, punchy flavour in every bite. I love the crispy, brown potatoes baked and then tossed to make a fulfilling dish.
This recipe is perfect when you want something indulgent yet fresh and balanced. I mean, potatoes are crispy on the outside, soft and fluffy on the inside, that’s what I am talking about.
So, give this a try, especially if you are looking for a party appetiser, or even a light meal on its own. Trust me, this is one potato dish you’ll keep coming back to.
Equipment Required
- Oven: I use a pre-heated oven to bake the potatoes.
- Large Pot: Use a large pot to cook the potatoes.
- Measuring Spoons: I prefer using measuring spoons to accurately measure ingredients.
- Colander: You must use a colander to drain the potatoes.
- Paper Towels: It is best to use a paper towel to absorb excess water from the potatoes.
- Large Mixing Bowl: I use a large mixing bowl to combine the chili oil ingredients.
- Large Rimmed Baking Sheet: Make sure to use a large rimmed baking sheet to line the oven for baking.
- Glass: I use a glass for smashing the potatoes.
- Pastry Brush: Make sure to use a pastry brush to brush chili oil.
Chili Oil Smashed Potatoes Ingredients & Substitutions
Note: The ingredients in this recipe can serve up to 4 people. You can increase or decrease the quantities for more or fewer servings.
- 1 Lb. Baby Potatoes
- Kosher Salt: Sea salt is a great substitute for kosher salt.
- 1 Tablespoon Extra-virgin Olive Oil: I would suggest using any kind of cooking oil if you don’t have olive oil.
- 2 Tablespoons Chili Crisp Oil
- Sliced Scallions: Chives would be a great substitute for scallions.
Preparation And Cooking Time
| Preparation Time | Cooking Time | Total Time |
|---|---|---|
| 5 Minutes | 40 Minutes | 45 Minutes |
How To Make Chili Oil Smashed Potatoes Recipe At Home
Step 1
Take a saucepan and boil the potatoes until tender.
Step 2
Put the boiled potatoes in a baking dish and coat them with olive oil and salt.
Step 3
Smash each potato slice onto the baking tray and put it in the oven to roast at 180 degrees centigrade for 20 minutes.
Step 4
Once done, remove them to a plate.
Step 5
Now, add some chili oil and garnish with chopped scallions.
Step 6
Finally, sprinkle some chili flakes, and your homemade smashed potatoes will be ready.
Expert Tips That I Recommend
- I always add a pinch of salt while boiling the potatoes so that they season from the inside.
- When the potatoes are cooked, let them steam-dry after boiling so they get crispy.
- Do not over-smash the potatoes. Always keep them about ½ inch thick so they stay intact and crispy on the edges.
- While baking, I always flip the potatoes halfway through. This will give you extra crunch and ensure the potatoes are well-cooked.
- Make sure to flatten the potatoes when they are hot so that they don’t crack.
FAQs About Chili Oil Smashed Potatoes
Nutritional Information Per Serving
Chili Oil Smashed Potatoes are super delicious and offer a balanced combination of carbohydrates from potatoes for energy and healthy fats from olive oil and chili oil.
| Calories | 473 kcal |
| Carbohydrates | 79 g |
| Protein | 9 g |
| Fat | 14 g |
| Saturated Fat | 2 g |
| Polyunsaturated Fat | 2 g |
| Monounsaturated Fat | 10 g |
| Sodium | 28 mg |
| Potassium | 1910 mg |
| Fiber | 10 g |
| Sugar | 4 g |
| Vitamin A | 9 IU |
| Vitamin C | 89 mg |
| Calcium | 55 mg |
| Iron | 4 mg |
Also, if you want, you can always customize the recipe to suit your dietary needs. This way, you can enjoy crispy potatoes guilt-free.
Recipe Variations For Different Diets
- Low-Fat Version: You can make this recipe low-fat by reducing the olive oil by half and using a light brush instead of tossing. You can even air-roast the smashed potatoes at high heat for crispiness with less oil.
- Low-Sodium Version: Simply reduce the salt amount and rely on chilli oil, scallions, and roasting for flavour. You should also prefer using salt-free chili crisp.
Storing And Reheating This Recipe
Storing
- Refrigeration: If you want to store, keep the chili oil and the potatoes separate. You can use an airtight container to store them and keep them in the fridge for 3-4 days.
- Freezing: You can freeze the recipe in an airtight container. Also, store the recipe before assembling, meaning keep the chilli oil and potatoes separate.
Reheating
- Air Fryer Method: Preheat the air fryer to 375°F (190°C) and place the smashed potatoes in a single layer. Reheat for 4 to 6 minutes, until they are crispy on the outside and soft on the inside. This method works best for bringing back their original texture.
What To Serve With This Recipe
If you want to enjoy a potato day, you can serve these Chili Oil Smashed Potatoes with some Bobby Flay Grilled Potato Salad. Maybe, pair it with some seafood dishes like Salmon Belly, Salmon Cakes or Fish Sticks.
Printable Version
Chili Oil Smashed Potatoes Recipe
Ingredients
- 1 Lb. Baby Potatoes
- Kosher Salt
- 1 Tablespoon Extra-virgin Olive Oil
- 2 Tablespoons Chili Crisp Oil
- Sliced Scallions
Equipment
- Oven
- Large Pot
- Measuring Spoons
- Colander
- Paper Towels
- Large Mixing Bowl
- Large Rimmed Baking Sheet
- Glass
- Pastry Brush
Instructions
- Take a saucepan and boil the potatoes until tender.
- Put the boiled potatoes in a baking dish and coat them with olive oil and salt.
- Smash each potato slice onto the baking tray and put it in the oven to roast at 180 degrees centigrade for 20 minutes.
- Once done, remove them to a plate.
- Now, add some chili oil and garnish with chopped scallions.
- Finally, sprinkle some chili flakes, and your homemade smashed potatoes will be ready.
Notes
- I always add a pinch of salt while boiling the potatoes so that they season from the inside.
- When the potatoes are cooked, let them steam-dry after boiling so they get crispy.
- Do not over-smash the potatoes. Always keep them about ½ inch thick so they stay intact and crispy on the edges.
- While baking, I always flip the potatoes halfway through. This will give you extra crunch and ensure the potatoes are well-cooked.
- Make sure to flatten the potatoes when they are hot so that they don’t crack.
Nutrition
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Conclusion
I am pretty sure that once you make this Chili Oil Smashed Potatoes Recipe, you will be serving it at every gathering. I mean, they are delicious, but they look fancy too. Also, it’s a quick, under-1-hour recipe, so it saves a lot of hassle. So, make sure to try it and let me know what you think.
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