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Chili crisp mayo smashed potato recipe

Asian Chili Crisp Smashed Potatoes

Made with iV’s Gourmet Asian Chili Crisp Mayo
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour 5 minutes
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.