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Explosive Potatoes

Ultra-crispy smashed potatoes finished with a bold garlic butter chili sauce for maximum flavor impact.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 people
Course: Snack
Cuisine: American, Autumn
Calories: 280

Ingredients
  

Potatoes
  • 1.5 lbs baby potatoes
  • 2 tbsp olive oil
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 1 tsp smoked paprika
Explosive Sauce
  • 4 tbsp unsalted butter
  • 3 cloves garlic minced
  • 1 tsp chili flakes
  • 1 tbsp chili oil or hot sauce
  • 2 tbsp fresh parsley chopped

Equipment

  • Large pot
  • Baking sheet
  • Mixing bowl
  • Small saucepan

Method
 

  1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
  2. Boil baby potatoes in salted water for 15 minutes or until fork-tender. Drain well and let steam dry.
  3. Place potatoes on baking sheet and gently smash each one using the bottom of a glass.
  4. Drizzle with olive oil and season with salt, pepper, and smoked paprika.
  5. Roast for 25–30 minutes, flipping once, until golden and crispy.
  6. Melt butter in a saucepan. Add garlic, chili flakes, and chili oil; cook until fragrant.
  7. Brush hot explosive sauce over roasted potatoes and garnish with fresh parsley.

Notes

Serve immediately for maximum crispiness. Adjust chili to taste.