iV’s Asian Chili Crisp Smashed Potatoes Recipe

Crispy, golden baby potatoes smashed and roasted to perfection, then tossed in our bold and creamy iV’s Gourmet Asian Chili Crisp Mayo.

Each bite delivers a satisfying crunch, rich umami, and a slow-building heat that keeps you coming back for more. Perfect as a snack, side, or shareable crowd-pleaser. Served warm or cold.

Asian Chili Crisp Smashed Potatoes

Made with iV’s Gourmet Asian Chili Crisp Mayo

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Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr 5 minutes mins

Ingredients Method

Ingredients

  

• 1 bag baby potatoes (±1kg)
• 2–3 tbsp canola oil (or preferred oil)
• Salt to taste
• ±4-6 tbsp iV’s Gourmet Asian Chili Crisp Mayo (or more, to taste)

Method

 

1. Boil the Potatoes

   Place baby potatoes in a pot, cover with cold water, and add a pinch of salt.Bring to a boil and cook for 15–20 minutes or until fork-tender.
2. Smash the Potatoes

   Drain and place the potatoes on a lined baking tray.Using the bottom of a glass or mug, gently smash each potato — not too flat, just enough to crack them open.
3. Season and Roast

   Drizzle the smashed potatoes with oil and sprinkle with a little salt.Bake in a preheated oven at 180°C (350°F) for 30–40 minutes, or until golden and crispy.
4. Toss in Flavour

   Remove from the oven and place the hot crispy potatoes into a large bowl or container.Add iV’s Gourmet Asian Chili Crisp Mayo and toss gently until well coated.
5. Serve and Enjoy

   Best served warm, but also delicious cold as a spicy potato salad-style snack or side.