Crispy Smashed Potatoes with Garlic-Chili Sauce
These crispy smashed potatoes are pan-crisped in butter until golden, then topped with a bold garlic-chili sauce and creamy mayonnaise. They’re soft inside, crisp on the edges, and perfect as an appetizer or side dish.
Ingredients
For the Potatoes
- 750 g baby potatoes
- 2 tablespoon salt
- 2 tablespoon butter
For the Garlic-Chili Sauce
- 4 cloves garlic
- Fresh parsley
- 1 dried chili
- ½ teaspoon salt
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- ½ teaspoon freshly ground black pepper
- 60 ml extra virgin olive oil
- 2 tablespoon vinegar
To Serve
- Mayonnaise
Instructions
- Add 750 g baby potatoes to a pot with water and 2 tbsp salt . Cook for 15–20 minutes, until fork-tender but not too soft.
- While the potatoes cook, add 4 cloves garlic , fresh parsley, 1 dried chili, ½ tsp salt, 1 tsp ground cumin , 1 tsp paprika, ½ tsp freshly ground black pepper, 60 ml extra virgin olive oil, and 2 tbsp vinegar to a blender. Blend until smooth, then transfer the garlic-chili sauce to a small bowl and set aside.
- Drain the potatoes and let them cool slightly so they hold their shape when smashed.
- Melt 2 tbsp butter in a large pan over medium heat. Add the baby potatoes, then gently smash each one with the bottom of a glass.
- Cook the smashed potatoes over low-medium heat until golden and crispy on the bottom. Flip carefully and cook the other side until crisp and browned.
- Transfer the crispy smashed potatoes to a serving plate, drizzle with the garlic-chili sauce, top with a few dollops of mayonnaise, and serve hot.
Notes
Let Them Cool Slightly: I let the baby potatoes cool before smashing so they hold together better in the pan.
Don’t Smash Too Thin: Keep them thick enough to stay soft inside while still getting crisp edges.
Be Patient with the Crust: I leave them undisturbed long enough to develop a deep golden bottom before flipping.
Reheat in a Pan: I reheat leftovers in a pan to bring back the crisp texture.
Nutrition
Calories: 326kcal | Carbohydrates: 34g | Protein: 4g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 3837mg | Potassium: 830mg | Fiber: 5g | Sugar: 2g | Vitamin A: 466IU | Vitamin C: 38mg | Calcium: 40mg | Iron: 2mg
