Spicy Garlic Roasted Potatoes
Spicy Garlic Roasted Potatoes
Ingredients
For the Potatoes
- 2 pounds russet potatoes, peeled and cut into 1 1/2-inch chunks
- 1 tablespoon kosher salt, plus more for seasoning
- 1/2 teaspoon baking soda
- 3 tablespoons olive oil
For the Chili Garlic Sauce
- 4 garlic, cloves, minced
- 3 tablespoons chili oil, with flakes
- 1 tablespoon honey
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 2 green onions, thinly sliced
- 1/4 cup fresh cilantro, chopped (or parsley)
Instructions
- 1
Preheat your oven to 425°F.
⏱️ 5 min•🌡️ 425
- 2
Place the peeled and cut potatoes in a large pot. Cover them with cold water by about 1 inch. Add 1 tablespoon of kosher salt and the 1/2 teaspoon of baking soda. Bring the water to a boil over high heat, then reduce the heat to medium and simmer until the potatoes are fork-tender but not falling apart, about 10 to 12 minutes.
⏱️ 15 min
- 3
Carefully drain the potatoes in a colander. Transfer the hot potatoes to a large baking sheet. Using a fork or potato masher, gently smash about half of the potato chunks to create more surface area for crisping. Drizzle with 3 tablespoons of olive oil and season with a pinch of salt. Toss gently to coat all the potatoes.
⏱️ 5 min
- 4
Spread the potatoes in a single layer on the baking sheet. Roast for 30 to 35 minutes, flipping them halfway through, until they are deeply golden brown and beautifully crispy.
⏱️ 35 min•🌡️ 425
- 5
While the potatoes are roasting, prepare the chili garlic sauce. In a medium bowl, combine the minced garlic, chili oil, honey, soy sauce, rice vinegar, sliced green onions, and chopped cilantro. Stir well to combine all the ingredients.
⏱️ 5 min
- 6
Once the potatoes are crispy, remove them from the oven and transfer them to a large mixing bowl. Pour the prepared chili garlic sauce over the hot potatoes. Toss gently until all the potatoes are evenly coated in the flavorful sauce. Serve immediately and enjoy!
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Garlic Roasted Potatoes
Ingredients
For the Potatoes
- 2 pounds russet potatoes, peeled and cut into 1 1/2-inch chunks
- 1 tablespoon kosher salt, plus more for seasoning
- 1/2 teaspoon baking soda
- 3 tablespoons olive oil
For the Chili Garlic Sauce
- 4 garlic, cloves, minced
- 3 tablespoons chili oil, with flakes
- 1 tablespoon honey
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 2 green onions, thinly sliced
- 1/4 cup fresh cilantro, chopped (or parsley)
Instructions
- 1
Preheat your oven to 425°F.
⏱️ 5 min•🌡️ 425 - 2
Place the peeled and cut potatoes in a large pot. Cover them with cold water by about 1 inch. Add 1 tablespoon of kosher salt and the 1/2 teaspoon of baking soda. Bring the water to a boil over high heat, then reduce the heat to medium and simmer until the potatoes are fork-tender but not falling apart, about 10 to 12 minutes.
⏱️ 15 min - 3
Carefully drain the potatoes in a colander. Transfer the hot potatoes to a large baking sheet. Using a fork or potato masher, gently smash about half of the potato chunks to create more surface area for crisping. Drizzle with 3 tablespoons of olive oil and season with a pinch of salt. Toss gently to coat all the potatoes.
⏱️ 5 min - 4
Spread the potatoes in a single layer on the baking sheet. Roast for 30 to 35 minutes, flipping them halfway through, until they are deeply golden brown and beautifully crispy.
⏱️ 35 min•🌡️ 425 - 5
While the potatoes are roasting, prepare the chili garlic sauce. In a medium bowl, combine the minced garlic, chili oil, honey, soy sauce, rice vinegar, sliced green onions, and chopped cilantro. Stir well to combine all the ingredients.
⏱️ 5 min - 6
Once the potatoes are crispy, remove them from the oven and transfer them to a large mixing bowl. Pour the prepared chili garlic sauce over the hot potatoes. Toss gently until all the potatoes are evenly coated in the flavorful sauce. Serve immediately and enjoy!
⏱️ 5 min