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BLACKLAND RECIPE

Original Chili Crisp Crispy Smashed Potatoes

Craggy smashed potatoes roast until deeply golden, then get a late spoonful of BLACKLAND Original Chili Crisp so its savory crunch stays vivid. Scallions and parsley add freshness, while an optional swipe of cool yogurt makes an easy contrast. Serve the potatoes straight from the pan as a weeknight side or a shareable snack.
Total time
45 min
Servings
4 servings
Recipe heat
Mild
Recommended
BLACKLAND Original Chili Crisp
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A high-end food photograph of golden-brown, crispy smashed potatoes. They are covered in a rich, glistening red chili crisp oil and garnished with sliced scallions and chopped parsley.

Ingredients

  • 1 1/2 pounds baby Yukon Gold potatoes
  • 1 tablespoon Diamond Crystal kosher salt, for the cooking water
  • 1 teaspoon Diamond Crystal kosher salt, or to taste, for seasoning
  • 2 tablespoons avocado oil or another neutral high-heat oil
  • 1/2 teaspoon freshly ground black pepper
  • 3 tablespoons BLACKLAND Original Chili Crisp, divided
  • 2 scallions, thinly sliced
  • 2 tablespoons chopped flat-leaf parsley
  • 1/2 cup plain whole-milk yogurt, optional

Instructions

  1. Heat the oven to 450°F. Put the potatoes in a saucepan, cover with cold water by 1 inch, and stir in 1 tablespoon cooking-water salt. Bring to a boil, then simmer until a knife slides into the centers with little resistance, 15 to 18 minutes. Drain well.
  2. Brush a rimmed sheet pan with 1 tablespoon avocado oil or another neutral high-heat oil. Set the potatoes on the pan and press each with the bottom of a sturdy glass until about 1/2 inch thick. Drizzle with the remaining oil and season with the seasoning salt and black pepper.
  3. Roast until the bottoms are crisp and the edges are deeply browned, 16 to 20 minutes. Turn the potatoes and roast for 5 minutes more.
  4. Spoon 2 tablespoons Original Chili Crisp over the hot potatoes and return them to the oven for just 1 minute. Transfer to a platter, finish with the remaining chili crisp, scallions, and parsley, and serve at once.

Serving and finishing note

For a cooling contrast, spread the optional yogurt across the platter before adding the potatoes. Keep the final spoonful of chili crisp on top so the crisp texture remains visible.