Spicy Smashed Potatoes with Sriracha Mayo
You NEED to try this CRISPY Spicy Smashed Potatoes this holiday because I promise it will have your guests ravings for days!
The potatoes are crispy on the outside, soft and fluffy on the inside, tossed in a spicy garlic sauce; this Spicy Smashed potato is a must-try recipe.
Spicy Smashed Potatoes is an easy recipe that pairs perfectly with any dish, plus it is super simple to make at home.
I’ve been testing these Spicy Smashed Potatoes every day this week, and my husband is still isn’t sick of it!
The best thing about potatoes is that it pairs well with any dish, and you can enjoy it as a side dish or have it as a snack.
I highly recommend pairing the spicy smashed potatoes with sriracha mayo.
The creamy, spicy mayo pairs perfectly with crispy, crunchy potatoes. You can purchase sriracha mayo online, or I will have the recipe down below.
Crispy on the outside, fluffy on the inside, the key to making the best Spicy Smashed Potatoes is patience.
Even though this recipe takes around 1.5 hours to complete, most of the time is just waiting for it to be ready.
Make sure to boil the potatoes until fork-tender and let them dry for 5 minutes before tossing the potatoes in the spicy oil.
It takes 30-45 minutes in the oven until the potatoes are fully ready.
Depending on how crispy you like the potatoes, the thinner you smash them, the crispier the potatoes will become. Flip the potatoes halfway through to ensure both sides are baking evenly.
The spicy garlic oil is what makes these Spicy Smashed Potatoes so addicting!
All you need is oil, minced garlic, garlic powder, fresh herbs of your choice (thyme, oregano), black pepper, and my secret ingredient, Korean red chili paste.
Korean Red Chili paste adds saltiness and umami flavor to the potatoes. Adjust the amount of Korean red chili paste depending on your spice tolerance.
Another recipe that I HIGHLY recommend trying out is my spicy garlic bread, which is also super easy and delicious for the holidays.
Do you want more EASY Vegetarian Appetizers that are perfect for the holidays? Here are my favorite EASY Asian Vegetarian Appetizers that you need to try!
- Spicy Garlic Potato (EXTRA CRISPY Tips!)
- Taiwanese Popcorn Mushroom (CRISPY & JUICY!)
- Vegetarian Spring Rolls (CRISPY!)
- Soy Sauce Pan-fried Noodles (15 Minutes!)
Ingredients
- 1.5 lb of Baby Potatoes
- 3/4 cup of Olive Oil (duck fat or avocado oil)
- 2 tbsp of Korean Red Chili Paste
- 1 tbsp of Minced Garlic
- 0.5 tbsp of garlic powder
- 1 tbsp of Fresh Herbs of your choice (thyme, oregano, rosemary)
- 1 tsp of Black Pepper
- Parmesan Cheese
- Chives
Sriracha Mayo
- 3-4 tbsp of Japanese Mayo
- 1-2 tbsp of Sriracha
- 0.5 tbsp of Lemon Juice
- 1 clove of Garlic (grated)
- Bring a pot of water to boil and add 1 tbsp of salt. Add in the potatoes and cook for 15-20 minutes or until soft. Drain and let it rest for 5 minutes.
- Mix olive oil, Korean red chili paste, minced garlic, garlic powder, fresh herbs, and black pepper in a large bowl.
- Add the potatoes to the oil, and toss to ensure every potato is coated in oil.
- Preheat the oven to 400F
- Drizzle oil in a baking pan to prevent potatoes from sticking, and add the potatoes on top. Using the bottom of the cup, smash the potato. The crispier you like the potatoes, the thinner they should be.
- Bake at 400F for 30-40 minutes, flipping halfway through.
- Finish off with fresh parmesan cheese and chopped chives.
- Sriracha mayo: mix Japanese mayo, sriracha, lemon juice, and grated garlic. Adjust the sriracha depending on your spice tolerance.
Spicy Smashed Potatoes
By Tiffy Cooks
Ingredients
- 1.5 lb Baby Potatoes
- 3/4 cup Olive Oil duck fat or avocado oil
- 2 tbsp Korean Red Chili Paste
- 1 tbsp Minced Garlic
- 0.5 tbsp garlic powder
- 1 tbsp Fresh Herbs of your choice thyme, oregano, rosemary
- 1 tsp Black Pepper
- Parmesan Cheese
- Chives
Sriracha Mayo
- 3-4 tbsp Japanese Mayo
- 1-2 tbsp Sriracha
- 0.5 tbsp Lemon Juice
- 1 clove Garlic grated
Instructions
- Bring a pot of water to boil and add 1 tbsp of salt. Add in the potatoes and cook for 15-20 minutes or until soft. Drain and let it rest for 5 minutes.
- Mix olive oil, Korean red chili paste, minced garlic, garlic powder, fresh herbs, and black pepper in a large bowl.
- Add the potatoes to the oil, and toss to ensure every potato is coated in oil.
- Preheat the oven to 400F
- Drizzle oil in a baking pan to prevent potatoes from sticking, and add the potatoes on top. Using the bottom of the cup, smash the potato. The crispier you like the potatoes, the thinner they should be.
- Bake at 400F for 30-40 minutes, flipping halfway through.
- Finish off with fresh parmesan cheese and chopped chives.
- Sriracha mayo: mix Japanese mayo, sriracha, lemon juice, and grated garlic. Adjust the sriracha depending on your spice tolerance.
