Chili Smashed Crispy Potatoes
Baby potatoes boiled, smashed flat and roasted until craggy and crisp, finished with a bold chili garlic soy dressing and pools of chili oil.
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Rate
Servings: 2 as a side
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Unit Conversion
Metric conversions are approximate
Ingredients
Potatoes
- 1.5 lbs Baby potatoes uniform in size
- Salt for boiling
Dressing
- 1 tbsp Neutral Oil
- 3 tbsp Chili oil
- 1 tsp Sesame oil
- 4 cloves garlic minced
- 2 tbsp Soy Sauce
- 1 tbsp Rice vinegar
- 1 tsp Sugar
- Salt pinch
To Finish
- 3 Scallions thinly sliced
- Toasted sesame seeds
- Chili oil extra, for drizzle
Instructions
Boil
- Roughly poke a few holes on the side of your potatoes with a fork. Add potatoes to a pot of well-salted water. Bring to a boil and cook until completely tender and a knife slides through with zero resistance, 15-20 minutes. Drain and return to the pan.
Smash
- Using the flat bottom of a cup or rigid container, press each potato firmly until it splays out flat. You want the skin to split and the edges to fan out into craggy, jagged pieces. The more irregular the better.
Roast
- Drizzle neutral oil, chili oil, and sesame oil generously over each smashed potato, making sure to get into all the crevices. Season with salt. Pan fry for 10 to 15 until the edges are deep golden and shatteringly crisp. Don't flip. Let the bottom crust build undisturbed. Remove from the pan.
Dressing
- Add garlic, soy sauce, rice vinegar, and sugar directly in the pan. Stir well and cook for 1 minute. Return the potatoes to the pan and stir for a few seconds, coating the potatoes in the sauce. It should be bold, garlicky, and punchy.
Plate
- Transfer potatoes to a plate or board craggy side up. Finish with a heavy chili oil drizzle, scallions, and sesame seeds.
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