Print

Chili Oil Potatoes

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Chili Oil Potatoes are crispy on the outside, fluffy on the inside, and tossed in bold, garlicky chili oil for a flavorful kick. This easy roasted potato dish delivers the perfect balance of heat, crunch, and savory depth.

Ingredients

  • 2 pounds baby potatoes or Yukon Gold potatoes, halved
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 3 tablespoons chili oil
  • 2 cloves garlic, minced
  • 1/2 teaspoon red pepper flakes
  • 2 green onions, sliced
  • 1 tablespoon sesame seeds

Instructions

  1. Preheat the oven to 425°F. Line a baking sheet with parchment paper.
  2. Wash and halve the potatoes (quarter if large) for even cooking.
  3. Toss the potatoes with olive oil, salt, and black pepper until evenly coated.
  4. Spread in a single layer on the prepared baking sheet.
  5. Roast for 30–40 minutes, flipping halfway through, until golden brown and crispy on the edges.
  6. While roasting, gently warm the chili oil in a small saucepan and stir in the minced garlic and red pepper flakes. Heat just until fragrant, then remove from heat.
  7. Transfer roasted potatoes to a large bowl.
  8. Pour the warm chili oil mixture over the potatoes and toss to coat evenly.
  9. Garnish with sliced green onions and sesame seeds.
  10. Serve immediately for best texture and flavor.

Notes

  • Parboil the potatoes for 8–10 minutes before roasting for extra-crispy edges.
  • Reduce chili oil or mix with olive oil for a milder flavor.
  • Add grated Parmesan or a drizzle of honey for variation.
  • Cook in an air fryer at 400°F for 15–20 minutes, shaking halfway through.
  • Store leftovers in the refrigerator for up to 4 days and reheat in the oven or air fryer for best texture.

Nutrition

Find it online: https://thefamilycooking.com/chili-oil-potatoes/