Chili Oil Smashed Potatoes: Crispy, Spicy, and Utterly Addictive

Smashed potatoes are already a culinary delight – crispy edges, fluffy insides, and a satisfyingly rustic presentation. But what happens when you elevate them with the fiery kick and umami depth of chili oil? Magic, pure and simple magic. This Chili Oil Smashed Potatoes recipe takes the classic to a whole new level, offering a symphony of textures and flavors that will leave you craving more. Get ready to experience potatoes like never before!

Why You’ll Love This Recipe

* **Unbelievable Texture:** The combination of boiling, smashing, and roasting creates the perfect contrast – incredibly crispy edges and a creamy, melt-in-your-mouth interior.
* **Explosion of Flavor:** The chili oil infuses every nook and cranny of the potato with a spicy, savory, and slightly sweet flavor profile that’s simply irresistible.
* **Easy to Make:** Despite the gourmet taste, this recipe is surprisingly simple and requires minimal effort. You’ll be enjoying these smashed potatoes in under an hour.
* **Versatile Side Dish:** These potatoes pair perfectly with grilled meats, roasted vegetables, or even as a snack on their own. They’re a crowd-pleaser for any occasion.
* **Customizable Spice Level:** Adjust the amount of chili oil to suit your personal preference. Whether you like a gentle warmth or a fiery kick, you’re in control.
* **Impressive Presentation:** Smashed potatoes have a naturally rustic and appealing look. The glistening chili oil adds an extra touch of visual appeal, making them perfect for entertaining.

## Ingredients You’ll Need

* **2 pounds Small Potatoes:** Yukon Gold, red potatoes, or fingerling potatoes work best. Choose potatoes that are similar in size for even cooking.
* **Water:** For boiling the potatoes.
* **Salt:** To season the boiling water and the potatoes.
* **4 tablespoons Olive Oil:** For roasting the potatoes and ensuring crispy edges.
* **4-6 tablespoons Chili Oil:** Homemade or store-bought. Adjust the amount to your spice preference. Use a high-quality chili oil for the best flavor.
* **Optional Garnishes:** Chopped fresh cilantro, scallions, sesame seeds, flaky sea salt.

## Understanding Chili Oil: The Star of the Show

Chili oil isn’t just about heat; it’s a complex condiment packed with flavor. The best chili oils are infused with aromatic ingredients like garlic, ginger, star anise, and Sichuan peppercorns, adding layers of depth beyond just spice. When choosing a chili oil, consider the following:

* **Ingredients:** Look for chili oils with visible chili flakes and other aromatics. Avoid those with artificial flavors or preservatives.
* **Spice Level:** Chili oils can range from mild to extremely spicy. Start with a milder option if you’re unsure of your tolerance.
* **Flavor Profile:** Some chili oils are more savory, while others have a sweeter or more floral note. Experiment to find your favorite.

**Making Your Own Chili Oil (Optional):**

While store-bought chili oil works great, making your own allows you to customize the flavors and spice level to your exact preference. Here’s a basic recipe:

* **1 cup Neutral Oil (e.g., canola, vegetable)**
* **1/2 cup Dried Chili Flakes (adjust to your spice preference)**
* **4 cloves Garlic, minced**
* **1 tablespoon Ginger, minced**
* **1 Star Anise (optional)**
* **1 teaspoon Sichuan Peppercorns (optional)**
* **1/2 teaspoon Salt**
* **1/4 teaspoon Sugar**

**Instructions:**

1. In a heatproof bowl, combine the chili flakes, garlic, ginger, star anise (if using), Sichuan peppercorns (if using), salt, and sugar.
2. Heat the oil in a saucepan over medium heat until it shimmers (about 300°F or 150°C). A candy thermometer is helpful here, but you can also test it by dropping a chili flake into the oil – it should sizzle immediately.
3. Carefully pour the hot oil over the chili flake mixture. It will sizzle and bubble vigorously.
4. Let the oil cool completely. The flavors will continue to infuse as it cools.
5. Strain the oil through a fine-mesh sieve, discarding the solids (or reserving them to sprinkle on other dishes!).
6. Store the chili oil in an airtight container in the refrigerator for up to 2 weeks.

## Step-by-Step Instructions for Chili Oil Smashed Potatoes

Now, let’s get to the good stuff – making these delectable smashed potatoes!

**Step 1: Boil the Potatoes**

1. Place the potatoes in a large pot and cover with cold water. Add a generous pinch of salt (about 1 tablespoon) to the water. This will season the potatoes from the inside out.
2. Bring the water to a boil over high heat. Once boiling, reduce the heat to medium and simmer for 15-20 minutes, or until the potatoes are easily pierced with a fork. They should be tender but not mushy.
3. Drain the potatoes in a colander and let them steam dry for a few minutes. This will help them crisp up in the oven.

**Step 2: Smash the Potatoes**

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat.
2. Place the drained potatoes on the prepared baking sheet. Use the bottom of a glass, a potato masher, or a fork to gently smash each potato until it’s about 1/2 inch thick. Don’t worry about making them perfectly uniform – the rustic look is part of the charm.

**Step 3: Season and Roast**

1. Drizzle the smashed potatoes with olive oil, ensuring that each potato is coated. Season generously with salt and pepper.
2. Roast in the preheated oven for 20-25 minutes, or until the potatoes are golden brown and crispy around the edges.

**Step 4: Add the Chili Oil**

1. Remove the baking sheet from the oven. Drizzle the hot, crispy potatoes with the chili oil. Use a spoon to spread the oil evenly over each potato.
2. If desired, return the potatoes to the oven for another 2-3 minutes to allow the chili oil to warm through and infuse the potatoes even further. Watch them carefully to prevent burning.

**Step 5: Garnish and Serve**

1. Transfer the chili oil smashed potatoes to a serving platter.
2. Garnish with chopped fresh cilantro, scallions, sesame seeds, and a sprinkle of flaky sea salt, if desired.
3. Serve immediately and enjoy!

## Tips for Perfect Chili Oil Smashed Potatoes

* **Choose the Right Potatoes:** Yukon Gold and red potatoes are excellent choices because they have a creamy texture and hold their shape well during boiling and smashing. Fingerling potatoes are another great option.
* **Don’t Overcook the Potatoes:** Overcooked potatoes will be mushy and difficult to smash. They should be tender enough to pierce easily with a fork but still hold their shape.
* **Smash with Confidence:** Don’t be afraid to smash the potatoes firmly. The more surface area you create, the crispier they will become.
* **Use Enough Oil:** Generous amounts of olive oil are key to achieving crispy edges. Don’t be shy!
* **Roast at a High Temperature:** Roasting at 400°F (200°C) ensures that the potatoes crisp up quickly and evenly.
* **Adjust the Chili Oil to Your Taste:** Start with a smaller amount of chili oil and add more to taste. Remember, you can always add more spice, but you can’t take it away!
* **Garnish Creatively:** Get creative with your garnishes! Fresh herbs, scallions, sesame seeds, and flaky sea salt add flavor and visual appeal.
* **Serve Immediately:** Smashed potatoes are best served hot and crispy. They will lose their crispness as they sit.
* **Experiment with Flavors:** Try adding other seasonings to the potatoes, such as garlic powder, onion powder, smoked paprika, or dried herbs.
* **Make it Vegan:** Ensure your chili oil is vegan-friendly. Many store-bought options are, but it’s always best to check the ingredients list.

## Variations and Additions

* **Garlic Parmesan:** Before roasting, toss the smashed potatoes with grated Parmesan cheese and minced garlic for a savory and cheesy twist.
* **Herb Roasted:** Add fresh rosemary, thyme, or oregano to the potatoes before roasting for an aromatic and flavorful variation.
* **Bacon Smashed Potatoes:** Cook crumbled bacon and sprinkle it over the potatoes after they’re roasted for a smoky and salty addition.
* **Spicy Ranch:** Drizzle the roasted potatoes with ranch dressing mixed with a dash of chili oil for a creamy and spicy flavor combination.
* **Sweet Potato Smashed Potatoes:** Use sweet potatoes instead of regular potatoes for a naturally sweeter and slightly healthier option.
* **Lemon Herb:** Add lemon zest and fresh herbs like dill or parsley after roasting for a bright and refreshing flavor.
* **Everything Bagel Seasoning:** Sprinkle everything bagel seasoning over the smashed potatoes before roasting for a savory and textured crust.

## Serving Suggestions

Chili Oil Smashed Potatoes are a versatile side dish that pairs well with a variety of main courses. Here are a few serving suggestions:

* **Grilled Meats:** Serve alongside grilled steak, chicken, pork chops, or fish.
* **Roasted Vegetables:** Pair with roasted broccoli, Brussels sprouts, carrots, or asparagus.
* **Salads:** Add to a hearty salad for a boost of flavor and texture.
* **Burgers and Sandwiches:** Serve as a side dish to burgers, sandwiches, or wraps.
* **Eggs:** Enjoy as part of a brunch spread alongside scrambled eggs, omelets, or frittatas.
* **Snack:** Eat them on their own as a satisfying and flavorful snack.

## Make-Ahead Tips

While these smashed potatoes are best served fresh, you can prepare certain components ahead of time to save time on the day of serving:

* **Boil the Potatoes:** You can boil the potatoes up to a day in advance. Store them in the refrigerator until ready to use.
* **Make the Chili Oil:** Homemade chili oil can be made several days in advance and stored in the refrigerator.
* **Smash the Potatoes:** You can smash the potatoes a few hours in advance and keep them on the baking sheet, covered with plastic wrap, until ready to roast.

## Storing and Reheating Leftovers

* **Storing:** Store leftover chili oil smashed potatoes in an airtight container in the refrigerator for up to 3 days.
* **Reheating:** To reheat, spread the potatoes on a baking sheet and bake in a preheated oven at 350°F (175°C) for 10-15 minutes, or until heated through and crispy. You can also reheat them in a skillet over medium heat with a little bit of olive oil. Avoid microwaving, as this will make them soggy.

## Chili Oil Smashed Potatoes Recipe Card

**Yields:** 6 servings
**Prep time:** 15 minutes
**Cook time:** 35 minutes

**Ingredients:**

* 2 pounds small potatoes (Yukon Gold, red, or fingerling)
* Water, for boiling
* Salt, to taste
* 4 tablespoons olive oil
* 4-6 tablespoons chili oil (adjust to taste)
* Optional garnishes: chopped fresh cilantro, scallions, sesame seeds, flaky sea salt

**Equipment:**

* Large pot
* Colander
* Baking sheet
* Parchment paper or silicone baking mat
* Glass, potato masher, or fork for smashing

**Instructions**

1. **Boil the Potatoes:** Place the potatoes in a large pot and cover with cold water. Add a generous pinch of salt. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until fork-tender. Drain and let steam dry for a few minutes.
2. **Smash the Potatoes:** Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Place potatoes on the baking sheet and gently smash each potato until about 1/2 inch thick.
3. **Season and Roast:** Drizzle the smashed potatoes with olive oil, ensuring each is coated. Season generously with salt and pepper. Roast for 20-25 minutes, or until golden brown and crispy.
4. **Add the Chili Oil:** Remove from oven and drizzle with chili oil, spreading evenly. Return to oven for 2-3 minutes to warm through (optional).
5. **Garnish and Serve:** Transfer to a serving platter. Garnish with cilantro, scallions, sesame seeds, and flaky sea salt (optional). Serve immediately.

## Nutrition Information (Approximate per serving)

* Calories: 250-300
* Fat: 15-20g
* Saturated Fat: 2-3g
* Cholesterol: 0mg
* Sodium: Varies depending on salt added
* Carbohydrates: 30-35g
* Fiber: 3-4g
* Sugar: 1-2g
* Protein: 3-4g

*Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.*

## Conclusion

These Chili Oil Smashed Potatoes are more than just a side dish; they’re an experience. The combination of crispy textures, spicy flavors, and simple preparation makes them a winner every time. Whether you’re looking to impress guests or simply elevate your weeknight dinner, this recipe is sure to become a new favorite. So, grab your potatoes, your favorite chili oil, and get ready to smash your way to potato perfection!