Bang Bang Potatoes Recipe

Name: Bang Bang Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: 1 1/2 lb. baby gold potatoes, peeled and halved (about 5 cups); 2 Tbsp. olive oil; 1 Tbsp. cornstarch; 1 tsp. kosher salt; 1/2 tsp. onion powder; 1/2 tsp. garlic powder; 1/4 tsp. paprika; 1/2 cup mayonnaise; 2 Tbsp. whole buttermilk; 2 Tbsp. Sriracha chile sauce; 1 Tbsp. sweet Thai chili sauce; 1 tsp. rice vinegar; Sliced scallions

Cook Time: 30 minutes

If you've ever tasted bang bang chicken or bang bang shrimp, you'll know how irresistible this flavor profile is. It's perfect for enhancing a variety of dishes, including roasted potatoes. In this recipe, we take the signature bang bang sauce a mix of mayo, sweet Thai chili sauce, sriracha, and rice vinegar and drizzle it over crispy, oven-roasted potatoes. To achieve that extra crunch, we use a cornstarch slurry, giving each potato a golden, crispy crust. The combination of crispy potatoes with a spicy, creamy sauce is absolutely mouthwatering. Here's how to make it:

Ingredients

1 1/2 lb. baby gold potatoes, peeled and halved
2 tablespoons olive oil
1 tablespoon cornstarch
1 teaspoon kosher salt
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon paprika
1/2 cup mayonnaise
2 tablespoons whole buttermilk
2 tablespoons Sriracha chile sauce
1 tablespoon sweet Thai chili sauce
1 teaspoon rice vinegar
Sliced scallions for garnish

Directions

Step 1: Gather all your ingredients to ensure you have everything on hand.

Step 2: Preheat your oven to 450F (230C). Line a large rimmed baking sheet with parchment paper for easy cleanup.

Step 3: In a large bowl, toss the halved baby potatoes with olive oil until theyre fully coated.

Step 4: In a small bowl, whisk together cornstarch, kosher salt, onion powder, garlic powder, and paprika until well combined.

Step 5: Sprinkle the cornstarch mixture evenly over the potatoes. Toss them again to coat the potatoes in the seasoning, ensuring they are all well-covered.

Step 6: Spread the potatoes out in a single layer on the prepared baking sheet. Bake in the preheated oven for 30 to 35 minutes, stirring every 10 minutes. The potatoes are ready when they are deeply golden and crispy on all sides.

Step 7: Once the potatoes are done, remove them from the oven and let them rest on the baking sheet for about 5 minutes before transferring them to a serving dish.

Step 8: While the potatoes are cooling slightly, prepare the sauce. In a small bowl, whisk together the mayonnaise, buttermilk, Sriracha, sweet Thai chili sauce, and rice vinegar until fully combined and smooth.

Step 9: Drizzle the bang bang sauce over the warm potatoes. Garnish with sliced scallions for a pop of freshness and color.

Step 10: Serve immediately and enjoy the crispy, creamy, and spicy goodness!

Bang Bang Potatoes Recipe

The Story Behind Bang Bang Potatoes

Bang Bang Potatoes are a modern twist on the popular "bang bang" flavor concept, which originated with dishes like Bang Bang Chicken and Bang Bang Shrimp in Asian-American fusion cuisine. The term "bang bang" refers to the combination of sweet, spicy, and creamy elements that create an explosive taste experience. While these flavors were originally paired with protein, innovative cooks began applying the sauce to vegetables, particularly potatoes, to create a crunchy, flavorful side dish that retains all the signature zing.

Regional Variations

Although Bang Bang Potatoes are enjoyed widely across the United States, regional variations have emerged. In the Southern states, some recipes incorporate a touch of smoked paprika or cayenne for added heat, while West Coast versions often highlight organic baby potatoes and locally made aioli. In coastal areas, chefs sometimes serve them alongside seafood, echoing the original Bang Bang Shrimp inspiration. Each region adapts the balance of sriracha, sweet chili, and mayo to suit local tastes, from mild and sweet to boldly spicy.

How They Differ from Similar Dishes

Bang Bang Potatoes stand out from other roasted or loaded potato dishes due to their unique combination of textures and flavors. Unlike classic French fries or crispy roasted potatoes, these potatoes are coated in a cornstarch slurry before baking, which produces an exceptionally crunchy exterior. The "bang bang" sauce, with its blend of mayonnaise, sweet Thai chili sauce, sriracha, and rice vinegar, sets them apart from other spiced potato dishes like garlic parmesan fries or cheesy potato wedges, adding a creamy yet fiery punch.

Where They Are Commonly Served

These potatoes are a versatile dish found in a variety of settings. Casual diners and gastropubs often serve them as a shareable appetizer, while home cooks include them as a standout side at family dinners or potlucks. They are also gaining popularity in modern Asian-fusion restaurants, where they are sometimes offered alongside grilled meats, seafood, or vegetarian mains. Their appealing crunch and bold flavor make them a crowd-pleaser in both casual and more formal dining contexts.

Fun and Interesting Facts

The name "bang bang" is inspired by the spicy-sweet flavor explosion rather than any cooking technique involving banging.
The cornstarch coating trick comes from Chinese frying methods, where a light dusting creates a crisp, golden crust on proteins and vegetables.
Bang Bang Potatoes can easily be adapted for vegan diets by using plant-based mayonnaise and non-dairy buttermilk.
Although called "baby potatoes," using unpeeled new potatoes enhances both texture and nutritional value, preserving vitamins and fiber.
The dish is often customized as a dipping snack or finger food, making it a favorite for parties and casual gatherings.

FAQ about Bang Bang Potatoes Recipe

You can prepare the potatoes and sauce separately ahead of time. Store the baked potatoes in an airtight container in the refrigerator for up to 2 days. Reheat in the oven at 400°F (200°C) for 10–15 minutes to regain crispiness before drizzling with sauce.

Store any leftover Bang Bang Potatoes in an airtight container in the refrigerator. Keep the sauce separate until ready to serve to avoid sogginess. Leftovers are best eaten within 2 days.

While you can freeze cooked potatoes, they may lose crispiness. If freezing, cool them completely, place in a freezer-safe container, and freeze for up to 1 month. Reheat in a hot oven or air fryer for best results. Do not freeze the sauce.

Yes, you can substitute vegan mayonnaise and a plant-based buttermilk alternative to make the sauce vegan. The potatoes themselves are already plant-based.

Make sure the potatoes are fully coated with oil and cornstarch and spread out in a single layer without overcrowding the baking sheet. Stir every 10 minutes for even browning. Using a hot oven (450°F/230°C) helps create a crispy exterior.

No, peeling is optional. Baby gold potatoes can be roasted unpeeled; just make sure to wash them thoroughly. Leaving the skin adds texture and nutrients.

Yes, you can adjust the sriracha or Thai chili sauce to your preference. Add more for heat or reduce for a milder flavor. Mixing in a little honey or sugar can also balance spiciness.

Yes, preheat the air fryer to 400°F (200°C) and cook in a single layer for about 10–12 minutes, shaking halfway through. This method yields crispy potatoes with less oil.

Yes, other waxy or baby potatoes like red or Yukon Gold work well. Avoid starchy potatoes like Russets if you want a crisp exterior, as they may become too soft inside.

Comments

minaayindra

10/06/2025 01:52:54 PM

Excellent! Super easy to make, it is a quick and very precise recipe (although my tossing skills leave a lot to be desired- spoon please!). The crispiness of the potatoes, the crunch of the scallions, the spicing that wasn't too hot for "regular" people, all came together in my new favorite recipe. I made it exactly as written and I wouldn't change a thing. Thank you Annie!!! I am really, really interested in how many calories each serving has since I follow a restricted diet. Are you able to tell me Annie or does anyone else know?

Killer-Bill

03/24/2024 02:49:10 PM

Make sure to stir frequently. I forgot to and paid the price with a ruined baking pan that SOS pads couldn't save. I'd spray the pan before adding potatoes just in case. Definitely my bad though.

Sherri Martin

09/24/2024 11:21:40 PM

Nice to eat roasted potatoes with enough seasoning. No need to peel the potatoes.

David Starnes

09/10/2024 06:06:09 AM

Seldom do I go…dang this is a keeper for my list of sides. Think about it. Probably like you, I easily get food fatigue, always looking for that elusive, pop!, combo, the 4.9’s. These are a hit! Made them twice, once for a church pot luck, while those lost some crunch, still “Gone in 60 seconds”. Rave reviews on BB potatoes! Dang gone before I got through the line, (I did have some at home). Crispy, a nearly perfect side! That’s why I’m online, again to repeat for my visiting family! I toss them in a well over sized stainless bowl, just a spatula near the end to clean the bowl, and not miss wasting a drop of the BB. Sorry, no pics, nothing left. Next time pic, before I go to church:). I didn’t do the drizzle just a quick toss. I’ll use a zip lock bag next time with a corner cut off to drizzle, love to cook, hate unnecessary dishes! Topped with finely chopped parsley. Next time, I’ll triple the potluck recipe.

Patricia Boley

04/08/2025 03:21:19 PM

I used German butterballs from my garden, unpeeled. I used up some of the smaller ones, cutting them in half or quarters. I used arrowroot powder in place of cornstarch and garlic salt since I had no powder. I used homemade mayonnaise which was a bit thinner than store bought. The potatoes were very crunch but creamy inside. Very delicious flavors. Also, I coated the potatoes in a bowl before putting them on a silicone mat covered cookie sheet. It seems silly to do it on the cookie sheet.

Dallas mosque48

05/23/2024 08:45:50 AM

I used veganannaise, I made a vegan version of buttermilk to use instead.

IcyPlum2306

05/25/2025 05:06:15 PM

This sauce needed more bang! I added more sriracha, chili flakes and garlic and just a hint of honey to enrich the flavours a bit. Also, I doubled the sauce, because we used it as a dip for chicken tenders and fried veggies too.

hodgey

03/24/2024 11:56:28 AM

tasted great but the potatoes were not crisp - any ideas pls?

ChillyRice1371

03/26/2025 10:43:49 PM

Many recipes suggest you toss ingredients on a pan or in a dish as here. Much easier is to put the potatoes then the oil followed by the rest of the ingredients in a plastic bag and shake.

Jackie Eddy

04/07/2025 03:16:34 PM

I used parchment paper for the cooking sheet, no mess at all. I didn't have any garlic powder so I finely minced a big clove of garlic which I prefer to the taste of powdered anyway. I used about 8 med potatoes for 4 people assuming there might be leftovers!! Uh uh. I will make them again!

Ree Ree

09/10/2025 08:40:19 PM

Try air frying the potatoes. I did and they turned out great! Air frying at 400 degrees for about 10-ish minutes flipping half way through. You won’t be disappointed. I mixed everything in an oversized stainless steel bowl then sprayed the air fryer basket with oil spray, placed the potatoes in the basket in a single layer and then cook. Easy and a keeper!

Theresa Madore Griffith

07/04/2025 04:58:38 PM

We loved the sauce but peeling baby potatoes is completely unnecessary. I will definitely keep the sauce and use it with french fries or unpeeled new potatoes even.

MintTimer2179

04/22/2025 05:39:17 PM

These were easy to make and very tasty!

mfranklin68

04/07/2025 01:08:41 PM

My husband took a bite and refused to eat any more of the potatoes! Perhaps my efforts to make sure each side was coated or perhaps having garlic powder and onion powder was too much! It was salty and had a powdery flavor!

Minnie

03/26/2025 11:51:18 PM

I made them today, they are delicious

mangiabene

03/26/2025 08:51:04 PM

You had me at potatoes...!!!

Elizabeth Currier

03/17/2025 10:43:16 PM

I love the taste of the oven-fried potatoes themselves. These would be good enough on their own! I wasn't a huge fan of the aioli/sauce. The mayonnaise was a bit overpowering of the other spices and ingredients.

Kar

01/13/2025 03:38:23 PM

The potatoes came out perfectly crispy and the dry seasoning is delicious. I didn't waste my time peeling them, and am glad I didn't. My disappointment was with the bang bang sauce and I'm not sure I'm being fair since I had to make some substitutions. I used Kewpie mayo (instead of traditional) and Cholula hot sauce (instead of Sriracha). It just didn't have the punch I was looking for. I'll have to try again with the stated ingredients because the potatoes themselves (without the sauce) were very good.

Renee

01/01/2025 11:20:00 PM

Everyone loves this- from my 18 mth grand to all adults

Diane Thomas

12/01/2024 08:37:52 PM

Made it with friends — huge hit!

Cook Time: 25 minutes

Bang Bang Potatoes Recipe

Ingredients

Directions

The Story Behind Bang Bang Potatoes

Regional Variations

How They Differ from Similar Dishes

Where They Are Commonly Served

Fun and Interesting Facts

FAQ about Bang Bang Potatoes Recipe