Chili Oil Smashed Potatoes Recipe

Cook Time: 35 minutes

Recipe: Crispy Smashed Potatoes

Original Yield: 4 servings

Ingredients:

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

Directions:

Step 1: Place the potatoes in a saucepan and cover them with enough water. Bring to a boil and cook for 15-20 minutes, or until the potatoes are fork-tender.

Step 2: Drain the potatoes and let them cool for about 5 minutes.

Step 3: Preheat your oven to 450F (230C). Generously grease a baking sheet to prevent sticking.

Step 4: Transfer each potato to the prepared baking sheet. Using the bottom of a sturdy cup or glass, gently smash each potato down to about 1/4-inch thick.

Step 5: In a small bowl, stir together the chili oil and minced garlic. Brush this mixture over the smashed potatoes, ensuring they are evenly coated.

Step 6: Season the potatoes with a pinch of salt and place the baking sheet in the preheated oven. Bake for about 20 minutes, or until the potatoes are golden and crispy.

Step 7: Once done, remove from the oven and let the potatoes cool slightly before serving. Enjoy your crispy smashed potatoes!

Nutrition Facts (per serving):

• Calories: 213
• Fat: 7g (9% DV)
• Saturated Fat: 1g (5% DV)
• Cholesterol: 0mg (0% DV)
• Sodium: 153mg (7% DV)
• Total Carbohydrate: 34g (12% DV)
• Dietary Fiber: 3g (11% DV)
• Total Sugars: 2g
• Protein: 4g (8% DV)
• Vitamin C: 22mg (24% DV)
• Calcium: 18mg (1% DV)
• Iron: 1mg (7% DV)
• Potassium: 935mg (20% DV)

Recipe Author: Chef Mo

Origin and History

The Chili Oil Smashed Potatoes dish draws inspiration from the vibrant and aromatic culinary traditions of East Asia, specifically China, where chili oil is a key component in many dishes. However, this recipe merges Western-style potatoes with the bold, spicy flavors commonly found in Asian cuisine. The dish is a modern twist on classic smashed potatoes, using chili oil to add heat and depth to the crispy potatoes. The incorporation of garlic and a savory spice blend elevates the simple side dish into something more dynamic and exciting for the palate.

Regional Variations

While this dish is popular in the United States, where it combines American-style comfort food with Asian influences, chili oil itself is a staple in many regional Chinese cuisines, including Sichuan and Hunan. In Sichuan, for instance, chili oil is often combined with garlic, ginger, and Sichuan peppercorns to create a rich, numbing heat. The chili oil in this recipe is a simpler version, focusing on the classic oil and chili pepper flavor, which works perfectly with the crispy texture of the smashed potatoes.

Differences from Similar Dishes

What sets Chili Oil Smashed Potatoes apart from similar potato dishes, such as classic mashed potatoes or roasted potatoes, is the combination of two techniques: the boiling and smashing of the potatoes, followed by a brush of chili oil and garlic before baking. This results in a unique texture, crispy on the edges and tender on the inside. Unlike traditional mashed potatoes that are creamy and soft, this dish emphasizes crunchiness and the intense flavor of chili oil, making it more of a snackable side dish compared to the usual comforting, starchy mash.

Where It's Usually Served

Chili Oil Smashed Potatoes are typically served as a side dish in casual dining settings, especially with grilled meats or as an appetizer. Their versatility makes them ideal for barbecues, dinner parties, or even as a hearty snack. This dish also pairs well with Asian-style main courses such as stir-fried vegetables, grilled fish, or roasted meats that benefit from a spicy, savory accompaniment. You can even dip these crispy potatoes in sauces like ketchup, chili sauce, or even a tangy yogurt-based dip.

Interesting Facts

• Chili oil, a fundamental ingredient in this recipe, is believed to have originated in China as a way to preserve chilies and oil while infusing them with flavor. It has since spread globally, with variations found in almost every cuisine that uses chili peppers.
• While potatoes are native to the Americas, they have become a universal food staple and have been incorporated into many different cultural cuisines, including Asian, due to their versatility.
• Interestingly, the process of smashing the potatoes before baking is crucial for achieving the signature crispy texture. The smashed potatoes have more surface area to absorb the chili oil, making each bite more flavorful and satisfying.
• The use of garlic in this dish isn't just for flavorit also has numerous health benefits, such as its ability to boost the immune system and improve cardiovascular health.

Recipe Overview

This recipe for Chili Oil Smashed Potatoes combines boiled red baby potatoes, chili oil, and garlic for a crispy, savory side dish with a bit of heat. Perfect for those who love a spicy twist on their classic potatoes.

Ingredients

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

Instructions

1. Put potatoes in a saucepan and cover with enough water. Bring to a boil and cook until the potatoes are fork-tender, about 15 to 20 minutes. Drain and let cool for 5 minutes.
2. Preheat the oven to 450F (230C) and generously grease a baking sheet.
3. Place each potato on the prepared baking sheet and use the bottom of a sturdy cup or glass to smash them down to about 1/4 inch thick.
4. In a small bowl, mix the chili oil and crushed garlic. Brush this mixture over the smashed potatoes and sprinkle with salt.
5. Bake the potatoes in the preheated oven for about 20 minutes, or until they are crispy. Let them cool slightly before serving.

Nutrition (per serving)

• Calories: 213 kcal
• Fat: 7 g
• Carbohydrates: 34 g
• Protein: 4 g
• Sodium: 153 mg
• Fiber: 3 g

FAQ about Chili Oil Smashed Potatoes Recipe