Chili Crisp Smashed Potatoes
I’ve been making these potatoes a lot lately. Like, maybe more than I should. For one, they are so easy — just boil them, smash them, and roast them. Second, they are as good a snack as they are a side dish. I’ve found myself reheating these babies, and snacking on them while reading a book or listening to a podcast. Or having them with eggs for brunch. Or with roast chicken as a dinner side dish. (They are pretty spicy though, so make sure you have a refreshing drink nearby!)
I’ve also created a short video to demo the easy process. Try them out and let me know what you think!
What are some of your favorite vegetables to cook with chili crisp?
Chili Crisp Smashed Potatoes
Chili crisp smashed potatoes if you’re in the mood for a hot side dish. So crisp, they’re like spicy home fries.
Ingredients
- 1 1/2 pounds small new potatoes, baby potatoes, or creamers
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 3 to 4 tablespoons chili crisp or chili oil
Instructions
- In a large pot, add the potatoes and and cold water to cover by 1 inch. Bring to a boil and boil until a fork easily pierces through the skin, about 20 minutes.
- Preheat the oven to 425 Fahrenheit.
- Line a baking sheet with parchment paper. Drain the potatoes well and spread them out on a single layer on the baking sheet. (You may have to wait a few minutes for them to cool down if you're using your hands to spread them. Otherwise, you can also use a spatula.) With a flat-bottomed mug or class, gently smash each potato to the height of about 1/2 inch.
- Salt and pepper the potatoes. Drizzle chili oil over each potato and use a spoon or pastry brush to cover the top.
- Roast for 30 to 40 minutes, until golden on the bottom. Transfer to a serving dish and serve hot.
