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.
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- EASY
Ingredients
Quantities are shown as originally provided.
- 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
- 1
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.
- 2
Preheat the oven to 425 Fahrenheit.
- 3
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.
- 4
Salt and pepper the potatoes. Drizzle chili oil over each potato and use a spoon or pastry brush to cover the top.
- 5
Roast for 30 to 40 minutes, until golden on the bottom. Transfer to a serving dish and serve hot.