Crispy Garlic Chili Smashed Potatoes

These Garlic Chili Smashed Potatoes are crispy and delectable! If you are a fan of flavourful, poppable chips, these are the crunchy potatoes for you. The “smash” technique allows you to boil the potatoes first and use a fork to smash them before roasting in the oven to finish. Plus, you don’t even have to flip these Crispy Garlic Chili Smashed Potatoes because they simply get extra crispy the longer they’re baking in the oven.

You’ll first boil potatoes before seasoning them and roasting!

Choose Your Potato For Garlic Chili Smashed Potatoes

Interestingly, most potato varieties are available all year long! Also, different types of potatoes offer diverse tastes, textures and colour. However, potato nutrition of each is quite similar with the exception of sweet potatoes, which are rich in vitamin A but significantly lower potassium.

For cooking, choose potatoes that are unblemished and with smooth skin. I always leave the skin on for added fibre, potassium and vitamin C. Interestingly, half the fibre of a potato is in the skin. However, be sure to thoroughly clean the outside. Additionally, for this recipe, ensure your potatoes are uniformly cut so they are evenly cooked. Nutritionally, the flesh of a medium potato contains approximately 620mg potassium (25%) and 27mg vitamin C (35% DV) and 30% of your vitamin B6, which is important for protein metabolism, immunity and brain functioning.

What are Different Potato Varieties?

Great news – this recipe works for ANY TYPE of potato! And you will be tasting these Garlic Chili Smashed Potatoes will have you tasting them excessively before they even make the dinner table. They’re just THAT tasty.

Different Varieties of Potatoes Include:

• White
• Yellow
• Russets
• Purple
• Red
• Fingerling
• Sweet

Are Potatoes a Vegetable or a Starch?

Potatoes are a starchy vegetable. This is because they contain carbohydrates, which our body breaks down for energy. Carbs are not the enemy; however, it’s important to choose carbs that also provide vitamins and minerals along with dietary fibre to keep us feeling full. Importantly, potatoes are a nutritious food that you can prepare in a multitude of ways other than deep frying.

Crispy Garlic Chili Smashed Potatoes Directions:

• Serves: 4
• Prep Time: 15 minutes
• Cook time: 60 minutes

Ingredients:

• 1.5 lbs potatoes (or about 3-4 medium potatoes), chopped into uniform pieces
• 2 tbsp canola or neutral-tasting oil
• 1 to 2 tsp garlic powder
• ½ to 1 tbsp chili powder
• 2 tsp smoked paprika or paprika
• Generous sprinkle Kosher salt & fresh ground pepper

Garnish: Fresh Italian Parsley

DIP: Sriracha mixed with ketchup (choose your ratio for preferred heat)

Directions for Crispy Garlic Chili Smashed Potatoes:

1. Firstly, preheat oven to 400F. Line a baking sheet with parchment paper.
2. Clean and cut your potatoes so they’re uniform sizes. Add potatoes to salted water and bring to boil. Cook until potatoes are fork-tender, which takes about 20 minutes.
3. Drain potatoes and place in large mixing bowl. Next, add oil, garlic powder, chilli powder and paprika. Stir to combine so they’re all gently coated. Sprinkle generously with Kosher salt and fresh ground pepper.
4. Then, spread seasoned potatoes evenly on parchment paper. Next, use a fork to smash the potatoes. The tiny bits are okay as these will crisp up. Ensure potatoes are evenly spaced for air circulation in the oven. If the smashed potatoes overlap they will be less crispy.
5. Optional: Drizzle with extra oil and extra spices to your preference before going into the oven.
6. Bake for 35 to 45 minutes or until your desired level of golden brown. (Remember no need to flip them).
7. Finally, serve Crispy Garlic Paprika Smashed Potatoes with Sriracha ketchup for little extra zing.

Crispy Garlic Chili Smashed Potatoes

Yield: 4

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour 15 minutes

These Garlic Chili Smashed Potatoes are flavourful and easy to prepare. Sure crowd-pleaser for breakfast, lunch or dinner!

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Ingredients

• 1.5 lbs potatoes, chopped into uniform pieces
• 2 tbsp canola or neutral-tasting oil
• 1 to 2 tsp garlic powder
• ½ to 1 tbsp chili powder
• 2 tsp smoked paprika or paprika
• Generous sprinkle Kosher salt & fresh ground pepper
• Garnish: Fresh Italian Parsley
• DIP: Sriracha mixed with ketchup (choose your ratio for preferred heat)

Instructions

1. Preheat oven to 400F. Line a baking sheet with parchment paper.
2. Clean and cut your potatoes so they’re uniform sizes. Add potatoes to salted water and bring to boil. Cook until potatoes are fork-tender, this takes about 20 minutes.
3. Drain potatoes and place in large mixing bowl. Add oil, garlic powder, chili powder and paprika. Stir to combine so they’re all gently coated. Sprinkle generously with Kosher salt and fresh ground pepper.
4. Spread seasoned potatoes evenly on parchment paper. Next, use a fork to smash the potatoes. The tiny bits are okay as these will crisp up. Ensure potatoes are evenly spaced for air circulation in the oven. If the smashed potatoes overlap they will be less crispy.
5. Optional: Drizzle with extra oil and extra spices to your preference before going into the oven.
6. Bake for 35 to 45 minutes or until your desired level of golden brown. (Remember no need to flip them).
7. Serve Crispy Garlic Paprika Smashed Potatoes with Sriracha ketchup for little extra zing.