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Bang Bang Potatoes
Bang Bang Potatoes
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Crispy oven-roasted potatoes coated in a cornstarch slurry for extra crunch, served with a creamy "Bang Bang" sauce made with mayo, sweet Thai chili sauce, sriracha, and rice vinegar.
Ingredients:
  • 1 1/2 lb. baby gold potatoes, peeled and halved (about 5 cups)
  • 2 Tbsp. olive oil
  • 1 Tbsp. cornstarch
  • 1 tsp. kosher salt
  • 1/2 tsp. onion powder
  • 1/2 tsp. garlic powder
  • 1/4 tsp. paprika
  • 1/2 cup mayonnaise
  • 2 Tbsp. whole buttermilk
  • 2 Tbsp. Sriracha chile sauce
  • 1 Tbsp. sweet Thai chili sauce
  • 1 tsp. rice vinegar
  • Sliced scallions
Instructions:
  • Assemble all your ingredients.
  • Preheat the oven to a toasty 450 degrees F (230 degrees C).
  • Spread potatoes on a large rimmed baking sheet, Drizzle with olive oil and toss to coat. In a small bowl, mix cornstarch, salt, onion powder, garlic powder, and paprika. Sprinkle mixture evenly over potatoes and toss to coat, ensuring they are in a single layer.
  • Bake until deeply golden and crispy, stirring every 10 minutes, for 30-35 minutes in the preheated oven. Let it rest on the baking sheet for 5 minutes before transferring to a serving dish.
  • While the potatoes are cooking, make the sauce by combining mayonnaise, buttermilk, Sriracha, sweet Thai chili sauce, and rice vinegar in a small bowl, whisking until well blended. Once done, drizzle the sauce over the potatoes and top with sliced scallions for garnish.

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