Crispy Smashed Potatoes with All-Purpose Crunchy Chili Oil

Scroll to the bottom of this page for the full list of ingredients and instructions.

I love making crispy smashed potatoes but I decided to make these a little extra special by adding bell peppers, onions, and my very own All-Purpose Crunchy Chili Oil. They're super easy to throw together and can act as a side dish or a brunch menu item.

Shopping for potatoes

When choosing potatoes for this recipe, try to pick small, round potatoes that can fit in your hand when it closes. Length-wise the potatoes should measure about 1 ½ inch for reference. When using larger potatoes, I usually have to cut them in half. Just make sure when you get to the baking process, the potatoes are placed skin-side up.

Attention to detail

Creating a tender interior with a crispy exterior requires two different cooking methods. First, the potatoes must be boiled, then they must be baked at a high temperature. Once the potatoes are done boiling, line a baking sheet with parchment paper, then use a mug or heavy cup to smash the potatoes. When applying pressure, be careful not to be too heavy-handed. The potatoes should be flattened but not paper-thin.

Brush the potatoes with a light coating of oil or use a cooking spray to coat the potatoes before they go in the oven. You can also sprinkle the potatoes with a little salt and pepper here if desired; just keep in mind that the chili oil does have salt in it so I would suggest giving everything a taste test before adding any additional seasoning. The vegetable topping is what really brings the flavor. Onions, bell peppers, and homemade chili oil create a magical mix of flavors that compliments the potatoes so well.

Don't skip the chili oil!!

This ingredient is one that can be made ahead of time. It includes a mixture of spices, onions, and garlic and can be used on so many different things. Some of my favorite ways to enjoy this oil is on top of bread, eggs, and with salmon to name a few. It is something that can be kept in the pantry for months for use on whatever you'd like. Purchase here 

How to assemble Crispy Golden Smashed Potatoes

After the potatoes have been removed from the oven, remove each smashed potato from the parchment paper with a spatula and place it onto your serving dish or plate of choice. Then proceed to spoon an even amount of the cooked vegetables onto each potato before serving.

Enjoy these Crispy Golden Smashed Potatoes!!

Ingredient list and process-

Ingredients:

1 1/2 lbs small, gold potatoes

3/4 cup bell pepper, chopped

1/2 cup onion, chopped

2 tablespoons All-Purpose Crunchy Chili Oil

additional salt and pepper to taste

Instructions:

1. Bring a large pot of water to a boil. Add the potatoes and boil for 20 minutes, or until fork-tender. Preheat oven to 400 degrees in the meantime. 
2. Drain the potatoes and place them on a parchment-lined baking sheet.
3. Using the bottom of a heavy cup or glass, gently smash each potato until flattened, but not too thin. Sprinkle with salt and pepper.
4. Lightly coat the potatoes with oil or cooking spray.
5. Bake for 20 minutes, or until crisp and golden around the edges.
6. While the potatoes bake, heat 1 tablespoon olive oil in a skillet over medium heat. Add the onions and bell peppers. Cook until softened.
7. Stir in the All-Purpose Crunchy Chili Oil during the last 30 seconds of cooking. Reduce heat to low to keep warm.
8. Transfer baked potatoes to a serving dish and top evenly with the onion and bell pepper mixture.
9. Serve warm.