Chili Oil Smashed Potatoes
Crispy, crunchy, delightfully spicy, and fluffy on the inside — has there ever been a more perfect way to prepare potatoes? This chili oil smashed potatoes recipe combines all of the delicious qualities of a potato in one delicious side dish. The bold flavor from the chili oil combined with the golden, crunchy texture the potatoes receive from a long roast in the oven makes this dish the perfect crowd-pleaser for any meal.
What are crispy smashed potatoes? Crispy smashed potatoes are potatoes that have been boiled until tender, smashed, and then coated lightly in oil so that when they’re roasted, they have a delicate, fluffy interior and a crispy exterior. This recipe uses chili oil to coat the potatoes before roasting them for a spicy flavor that’s a delicious accompaniment to the crispy potatoes.
Can smashed potatoes be made ahead of time? Yes, you can make smashed potatoes up to 3 days ahead of time. To do this, cook the chili oil smashed potatoes according to the recipe instructions, let them cool completely, and then store them in an air-tight container in the fridge. It’s important to let them cool completely before storing them in the fridge, or else they will steam in the container and lose their crispiness.
What is chili oil and chili crisp? Chili oil is a delicious ingredient that is primarily oil that has been steeped in chilis to create a spicy, flavorful condiment. Chili crisp is similar to chili oil in that it has been infused with chili flavor, but it often has more texture than chili oil from the addition of fried chilis themselves or aromatics like fried onions. One thing to note about chili oils and chili crisps — they’re all created differently and vary in terms of flavor and spice level. This makes it tricky to call for a specific amount in a recipe, which is why it’s important to taste your chili oil or chili crisp you use and adjust according to your spice tolerance.
Do you have to boil potatoes before smashing them? Yes, smashed potatoes work best if they are first boiled until they are tender, slightly cooled to let all of the moisture steam out of them, smashed, coated in oil, and then roasted at a high temperature. This process ensures you have the most delicate and fluffy potatoes on the inside while also having an incredibly crispy, crunchy exterior.
How long does it take to bake smashed potatoes? It takes 30-40 minutes at 450 degrees Fahrenheit to make crispy smashed potatoes. This is an important step that you don’t want to rush, because roasting the potatoes thoroughly in the flavorful oil is what gives them the crispy exterior you’re looking for in this recipe.
What to serve with smashed potatoes? Smashed potatoes are a delicious accompaniment to any meal, as they’re crispy and have a great texture, but the chili oil used in this recipe also gives a great flavor. Our favorite pairings for these chili oil smashed potatoes are:
Grilled Thai chicken lettuce wraps
Alongside this delicious Autumn Salad recipe, for an extra crispy element
Which potatoes are best for smashed potatoes? The best potatoes to use to make smashed potatoes are Yukon Gold. These are small, yellow potatoes that have a delicious creamy texture. It’s important to choose small potatoes to make these chili oil smashed potatoes, as you need to be able to gently press them flat into a sheet pan and flip them over to coat them in oil. Here’s a quick rundown on potato options, particularly when it comes to making this chili oil smashed potato recipe:
If you use a waxy potato, such as a fingerling, you won’t see a fluffy interior texture on your crispy potatoes. In addition to that, waxy potatoes generally have a higher water content compared to floury potatoes, hindering their ability to crisp in the oven.
Floury potatoes are another variety to avoid when making smashed potatoes, not only because they tend to be larger, such as russet potatoes, but also because they can become dry when made in this application.
Yukon gold potatoes are categorized between waxy and floury, making them the perfect potato to use when making chili oil smashed potatoes. They’re light and fluffy but still dry enough to develop a beautiful, crispy texture when roasted in the oven.
How to make chili oil smashed potatoes:
Chili Oil Smashed Potatoes
These crispy, spicy chili oil smashed potatoes are the perfect blend of bold flavor and texture, making them a delicious side dish for any meal.
Ingredients
- 2 lbs Yukon gold potatoes
- ¼ cup chili oil or chili crisp
- ¼ cup olive oil
- 1 tsp garlic powder
- Salt, to taste
Instructions
- Put the potatoes in a large pot and cover them with cold water. Season them generously with salt and bring them to a boil. Once the potatoes are boiling, simmer them for about 15 minutes, or until they become fork-tender.
- Preheat the oven to 450 degrees Fahrenheit.
- Drain the potatoes and let them cool slightly, for about 15 minutes. This allows steam to escape from the potatoes, removing any of their excess liquid and setting them up for maximum crispiness in the oven.
- Evenly disperse the potatoes between two sheet pans, spreading them out so each of them has ample room. Smash the potatoes until they’re very thin. You can use the bottom of another sheet pan to do this very quickly.
- Combine garlic powder, oil, chili oil, and a pinch of salt in a small bowl and drizzle it over the potatoes, flipping them to coat both sides in oil.
- Roast the potatoes in the oven for about 30-40 minutes, until they’re golden brown and extremely crispy.
- Let the potatoes rest for 5 minutes after you take them out of the oven. This cool-down process makes the potatoes even crispier than when they are piping hot right out of the oven.
Notes
Note: Every chili oil and chili crisp is different. Some may be more liquid than others, just make sure you have about 1/2 cup of oil in this recipe, and you'll see great results!
