Chili Oil Smashed Potatoes
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.
INGREDIENTS :
- 1.5 lb red baby potatoes
- 2 tablespoons chili oil
- 2 garlic cloves, minced
- salt to taste
DIRECTION:
- 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.
