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Crispy smashed potatoes with herb sauce and dollops of creamy yogurt on a plate

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. 
Recipe Developer-Estefania
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Additional time10 minutes
Total Time 40 minutes

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 1.6 pounds (750 g) baby potatoes to a pot with water and 2 tablespoons salt. Cook for 15–20 minutes, until fork-tender but not too soft.  
  • Add garlic, parsley, chili pepper, salt, cumin powder, paprika, pepper, extra virgin olive oil, and vinegar to a blender.
  • While the potatoes cook, add 4 garlic cloves, fresh parsley, 1 dried chili, ½ teaspoon salt, 1 teaspoon ground cumin, 1 teaspoon paprika, ½ teaspoon black pepper, ¼ cup (60 ml) extra virgin olive oil, and 2 tablespoons 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 tablespoons 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