· By Christina Teav-Liu
Crispy Smashed Potatoes with Garlic Chili Oil
Smashed potatoes deliver the best parts of roasted potatoes and crispy potato skins in one bite, with crunchy edges giving way to soft centers. They're also flexible enough to fit next to just about anything, from grilled chicken to weeknight burgers and larger family meals.
Most versions rely on butter, herbs, or extra garlic layered on after roasting. Mama Teav’s Hot Garlic Chili Crisp streamlines things a bit. The garlic, chilies, and savory crunch roast right into the potatoes, creating crisp edges with a little heat and a lot more flavor than standard roasted potatoes usually bring.
Ingredients
- 1½ pounds baby potatoes
- 2 tablespoons Mama Teav’s Hot Garlic Chili Crisp
- 1 tablespoon olive oil
- Salt, to taste
Instructions
- Preheat the oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper.
- Boil the potatoes until fork tender, about 15 to 20 minutes. Drain and let cool slightly.
- Place the potatoes on the baking sheet and gently flatten each one with the bottom of a glass or measuring cup.
- Drizzle with olive oil and spoon Mama Teav’s Hot Garlic Chili Crisp over the potatoes. Season lightly with salt.
- Roast for 25 to 30 minutes, or until the edges are golden brown and crisp.
- Finish with a little dried parsley if desired and serve hot.
The crunchy edges do a lot of the work here, but the garlic and chili crisp take them a step further. It turns a familiar side dish into something people keep reaching for long after the main course is gone. Want another side that'll impress your guests, try our Crispy Parm Onion Chips.
