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YoAmma

Indian Fusion · Medium

Chili Crisp Roasted Potatoes

These ultra-crispy roasted potatoes are everything you want in a side dish: crunchy edges, fluffy centers, and plenty of bold flavor.

Chili Crisp Roasted Potatoes
Prep
10 min
Cook
45 min
Total
55 min
Serves
4
Rating
4.8 (44)

These ultra-crispy roasted potatoes are everything you want in a side dish: crunchy edges, fluffy centers, and plenty of bold flavor. The potatoes are roasted until deeply golden before being tossed with Yo Amma Indian Chili Crisp, creating a combination of crispy potatoes and crunchy chili crisp that is impossible to stop eating.

Ingredients

4

For the Potatoes

  • 2 lbsYukon Gold potatoes, cut into bite-sized pieces
  • 2 tbspolive oil
  • 1 tspsalt
  • 1 tspblack pepper
  • 1 tspgarlic powder

For Finishing

  • 3 tbspYo Amma Indian Chili Crisp
  • Flaky sea salt

Instructions

  1. 1

    Preheat the oven to 425°F. Place the potatoes in a large pot and cover with cold water. Add a generous pinch of salt and bring to a boil. Cook for 8–10 minutes until the potatoes are just fork tender. Drain thoroughly.

  2. 2

    Return the drained potatoes to the pot. Shake the pot vigorously for 15–20 seconds to rough up the edges. This creates the craggy exterior that becomes incredibly crispy during roasting.

  3. 3

    Transfer the potatoes to a baking sheet. Drizzle with olive oil and season with salt, pepper, and garlic powder. Spread into a single layer. Roast for 40–45 minutes, flipping halfway through, until deeply golden brown and crispy.

  4. 4

    Transfer the hot potatoes to a large bowl. Add the Yo Amma Indian Chili Crisp and gently toss until evenly coated.

  5. 5

    Transfer to a serving platter. Top with flaky sea salt. Serve immediately while the potatoes are hot and crispy.

Pro Tips

  • The secret to restaurant-style crispy potatoes is boiling them first and then roughing up the edges before roasting. Those rough edges become incredibly crunchy in the oven and create the perfect surface for the Yo Amma Indian Chili Crisp to cling to. For extra flavor, finish with a squeeze of fresh lemon juice just before serving.
  • Potatoes are the perfect vehicle for chili crisp. Every crispy edge catches the crunchy peanuts, toasted coconut, slow-cooked onions, and Guntur chili-infused oil found in Yo Amma Indian Chili Crisp. It's a simple side dish that often steals the spotlight from the main course.

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