Spicy Chilli Garlic Smashed Potatoes – One of my favourite ways to make a really delicious potato side dish – with minimal effort. These smashed potatoes are unlike any regulars, they are jazzed up with some heat for extra kick. Perfect for weeknight meals or holiday gathering.
Crispy, spicy and garlicky goodness that you can’t stop eating! I always love some heat in my food, so this recipe hits all the right notes. Crispy on the outside and fluffy and soft on the inside, these smashed potatoes are smothered in chilli garlic sauce, finished with sesame seeds and green onions, they are a must-try! Great as a side or an appetiser served with a vegan crispy chilli garlic mayo.
Why You will Love these Smashed Potatoes?
This smashed potatoes recipe will be the easiest and tastiest dish you’ll make all week. No peeling or slicing – just boil the baby potatoes in a pan until tender, then transfer to a bowl, coat them with the chilli garlic sauce. Give them a quick smash and sprinkle with some sea salt. Now let them crisp up until golden in the oven. What you get is crispy, creamy, fluffy, potatoes. The crispy crunch lies in all those ridges, and knobbly bits on top. You’ll want to make extra as they tend to disappear off the sheet pan before they make it to the dinner table! All you need are Asian staple ingredients, and you’ll have these spicy chilli garlic smashed potatoes in no time!
Note : Don’t even worry about pressing them down pretty and flat. Squashing the potatoes creates lots of edges and surface area that will crisp up in the roasting tray.
These potatoes are perfect on their own. All you need is a fork and crispy garlic mayo to dig in. They are absolutely delightful and the mayo adds an extra layer of flavour. These crispy, easy-to-make potatoes will make repeat appearances at your dinner table for special occasions and everyday meals. Try them and let me know what you think, they are sooooo good!
Ingredients you’ll need to make Spicy Chilli Garlic Smashed Potatoes
- Potatoes – Any baby white potatoes or fingerlings will work. They will come out crispier and you do not have to slice or cut them.
- Salt
- Baking soda – Adding baking soda to the water when boiling the potatoes helps make them extra crispy.
- For the chilli garlic sauce – chilli oil (only oil), light soy sauce (tamari for vegan), white vinegar, samba oelek, sriracha, doubijiang(chilli bean paste), white pepper, all purpose flour
- Aromatics – ginger, garlic and chillies
- Sesame Oil – to drizzle on top
- Green onions or micro greens – Green onions are added before serving for a pop of colour and flavour.
How to Make Spicy Chilli Garlic Smashed Potatoes
Here is how to make this smashed potato dish :
- Boil the potatoes. Season a pot of water with a good bit of salt (about 1/2 tablespoon), add ½ teaspoon baking soda and the baby potatoes. Return to a boil then simmer until the potatoes are just tender (you should be able to poke a fork though easily but the potatoes do not fall apart completely).
- Prepare the chilli garlic sauce : In a small mixing bowl add all the ingredients of the sauce and mix well . Taste and adjust the seasoning. (the sauce is on a spicy side. You can reduce the amount of doubijiang if you want it milder)
- Drain. Drain the potatoes in a colander and let sit for 5 minutes to dry.
- Transfer to a bowl : Transfer the potatoes to a boil. Add the chilli garlic sauce and mix well.
- Smash the potatoes. Put the potatoes on a lined baking sheet. Lightly mash each potato with the bottom of a glass or a potato masher. Brush all the extra sauce on the smashed potatoes so that they are fully coated.
- Let them sit to steam dry! Again, allow the potatoes another 5 minutes on the baking sheet to dry.
- Season with a good pinch of salt and drizzle with sesame oil.
How to get the crispiest smashed potatoes?
Let’s answer this one key question: How do you get perfectly crispy skin on your potatoes while also maintaining a soft and creamy flesh? Here are a few tips:
- Before roasting, parboil the potatoes in alkaline water until just tender. Alkaline water is simply water with a bit of baking soda in it. While the potatoes cook and tenderize to creamy goodness on the inside, the alkaline water also helps break the exterior of potatoes to break down, creating much more of the starchy slurry that leads to an extra-crisp exterior.
- Let the potatoes steam dry well before roasting! That why we first let them sit in the colander for 5 minutes. And then once mashed, on the baking sheet. Getting rid of the moisture will produce more crispy skin.
- Don’t skip the olive oil. You need to toss the potatoes with some cooking fat before roasting. And a good olive oil provides both the flavour and texture.
- When you smash the potatoes, go thinner for more crisp.
Helpful tips and Tricks to Make Smashed Potatoes:
- Don’t over boil the potatoes. They should be fork tender, not falling apart. Test them by inserting a fork, it should be easy to pierce but have a little resistance.
- Apply light but firm pressure when you smash the potatoes. Don’t even worry about pressing them down pretty and flat. Squashing the potatoes creates lots of edges and surface area that will crisp up in the roasting tray.
- Keep space between the potatoes on the baking sheet. This will help them to get nice and crispy. Use two baking sheets if necessary.
- Don’t be tempted to add butter. You only need butter to achieve that delicious crispiness!
Cooking in Advance, Leftovers and storage
While these spicy chilli garlic smashed potatoes are definitely best enjoyed straight from the oven, leftovers can be stored in the fridge for up to 5 days. Reheat in the oven, keeping in mind that they may become crispier with the extra bake time.
You can make the whole recipe – including smashing, coating with chilli garlic saucel, seasoning and roasting – ahead. Once cooked, cool, cover and refrigerate for up to 24 hours, then reheat, on a baking tray at 200ºC for 10-12 minutes, until piping hot and crisp. I cover the potatoes with foil for the first 5-7 minutes (to prevent them from burning), then uncover for the last 5 minutes to crisp up.
Kitchen Equipments Used
Baking sheet :
Mixing bowls
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For the Chilli Garlic Sauce Garnish 
Ingredients
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