These Bang Bang Potatoes Are Crispy, Creamy, and All-Around “Perfect”

Looking for a stand-out side that can spice up virtually any dinner plate? We have just the thing. 

Our newest recipe for Bang Bang Potatoes (developed and tested by the Allrecipes Test Kitchen) takes the bold, beloved flavors of bang bang chicken and bang bang shrimp and transforms them into a knock-your-socks-off side dish. These potatoes have a crisp exterior, creamy interior, and more flavor dimensions than you can imagine. One bite, and you’ll be swearing off boring roasted potatoes for good.

What Are Bang Bang Potatoes?

Most of the “bang bang” restaurant dishes we recognize in America today—whether that be chicken wings, shrimp, or tofu—are distinguished by the sauce. That signature, rich sauce combines sweet, savory, and spicy elements to give any dish a unique, Sichuan-inspired flavor. 

Typically, bang bang sauce is made up of mayo, sweet Thai chili sauce, sriracha, and rice vinegar, creating the “perfect balance of spicy and tanginess,” recipe developer Amanda Holstein says. The creamy, tangy sauce is delicious on roasted cauliflower, Asian cabbage slaw, or, in this case, shatteringly-crisp potatoes.

It’s believed the name “bang bang chicken” actually originated from the traditional method of making the Sichuan street food (i.e. pounding the chicken with a heavy baton to tenderize it). But, although this dish doesn’t involve any chicken at all, we love that the name still captures the bold, punchy, and all-around enticing flavors that the dish delivers.

How to Get the Crispiest Bang Bang Potatoes

As with any good roasted potato recipe, the crispier you can get the potatoes, the better—and our Test Kitchen came up with a way to ensure maximum crunch with every batch.

You’ll need to start by fully peeling the potatoes. Why? “I found if you skin the potatoes they get a better crust on all sides,” says Holstein. “The skin doesn’t necessarily get crunchy, so having a peeled potato will yield the best results.”

“It’s a labor of love,” adds recipe tester Julia Levy, “but it’s worth it.” 

Now, instead of drizzling the potatoes in oil before roasting, the testers suggest you create a “slurry” of cornstarch and olive oil to fully coat the potatoes. The cornstarch helps the potatoes form a crust and develop a crunchy, golden-brown finish in the hot oven. The Test Kitchen called this slurry method a “game-changer” in achieving "a crispy exterior and a creamy interior"—a.k.a. the perfect roasted potato.

Pair those irresistibly crispy potatoes with a hit of the spicy, flavor-packed sauce, and you'll end up with an absolutely bangin' dish.

How to Make Bang Bang Potatoes

Start by gathering all your ingredient. See the recipe for the full list, but here are some of key ingredients that make these potatoes perfect:

• Baby gold potatoes: Honey gold baby potatoes, if available, are perfect for that crispy-on-the-outside, creamy-on-the-inside texture.
• Cornstarch: This thickening agent is essential for creating the olive oil "slurry" that coats the veggies for a super-crisp crust.
• Spices: Onion powder, garlic powder, and paprika give the roasted potatoes a savory flavor profile.
• Sriracha: The popular chili sauce gives the bang bang sauce a touch of heat and tang.
• Thai chili sauce: This sweet and spicy ingredient cuts through the richness of the mayo-based sauce.

While the oven heats up to 450 degrees F, toss together peeled, halved potatoes with olive oil, cornstarch, and spices on a large baking sheet until fully coated. Bake them until deep golden brown and crispy on all sides (about 30 to 35 minutes total), stirring every 10 minutes or so for even roasting.

As they cool, prepare the sauce by whisking together mayonnaise, buttermilk, Sriracha, sweet Thai chili sauce, and rice vinegar in a small bowl until fully combined. Drizzle the sauce over the potatoes and finish it all off with some freshly sliced scallions before serving.