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Chili Oil Smashed Potatoes
Chili Oil Smashed Potatoes
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Prep Time:
5 minutes
Cook Time:
35 minutes
Total Time:
40 minutes
Spicy chili oil smashed red potatoes, boiled then crunched to perfection, with a garlicky kick and irresistible crispiness. A tantalizing side dish or a delightful alternative to fries – just dip in ketchup and savor!
Ingredients:
  • 1.5 lb Bag Red Baby Potatoes2 tablespoons chili oil2 garlic cloves, mincedsalt, to taste
Instructions:
  • Place potatoes in a saucepan and cover with water. Bring to a boil and cook until potatoes are fork tender, about 15-20 minutes. Drain and let cool for 5 minutes.
  • Preheat the oven to a toasty 450 degrees Fahrenheit (230 degrees Celsius) and generously grease a baking sheet.
  • Arrange the potatoes on the baking sheet and flatten them to 1/4-inch thickness using the bottom of a sturdy cup or glass. Combine chili oil and crushed garlic, brush over the potatoes, and sprinkle with salt.
  • Bake potatoes in a hot oven until crispy, around 20 minutes. Allow to cool briefly before serving.

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