Chili Oil Smashed Potatoes

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For these chili oil smashed potatoes, boiled baby red potatoes are smashed, brushed with chili oil and garlic, then baked until crispy. Serve them as a side dish or dip them in ketchup like fries.

By

Chef Mo

Updated on April 2, 2024

overhead view of smashed chili oil potatoes on parchment

Prep Time:

5 mins

Cook Time:

35 mins

Total Time:

40 mins

Servings:

4

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Ingredients

1.5 lb red baby potatoes
2 tablespoons chili oil
2 garlic cloves, minced
salt to taste

Directions

Put potatoes in a saucepan and with enough water to cover. Bring to a boil; cook until potatoes are fork tender, 15 to 20 minutes. Drain; cool for 5 minutes.
Preheat the oven to 450 degrees (230 degrees C). Generously grease a baking sheet.
Place each potato onto the prepared baking sheet and use the bottom of a sturdy cup or glass to smash them down to about 1/4-inch thick. Stir together chili oil and crushed garlic; brush mixture over potatoes and season with salt.
Bake potatoes in the preheated oven until crispy, about 20 minutes. Let cool slightly before serving.

Nutrition Facts (per serving)

213	Calories
7g	Fat
34g	Carbs
4g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 213
% Daily Value *
Total Fat 7g	9%
Saturated Fat 1g	5%
Cholesterol 0mg	0%
Sodium 153mg	7%
Total Carbohydrate 34g	12%
Dietary Fiber 3g	11%
Total Sugars 2g
Protein 4g	8%
Vitamin C 22mg	24%
Calcium 18mg	1%
Iron 1mg	7%
Potassium 935mg	20%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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