Smashed Potatoes with Sriracha Sauce


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Boiled first and then baked at high heat, Smashed Potatoes with Sriracha Sauce are crispy on the outside, creamy on the inside, and suitable for any and all the delicious toppings.

smashed potatoes topped with sriracha and chives on a sheet pan

One of the unexpected realities of having a food blog is that we’re always on the hunt for something new. Except for a weekly pizza night and a few staples, I rarely make anything more than the number of times it takes to deem it unworthy or perfect it to share.

brushing oil on smashed Potatoes on a sheet pan

I’ve read about these smart, organized parents who plan their dinners by theme – Mexican on Mondays, Italian on Tuesdays. I always think that it’s such a great idea until I realize that it would leave me no room to cook the 83457 recipes I’ve pinned.  I mean, what theme would Crispy Fried Chickpeas with Lime fall under?

Having a food blog also means that I become a ball of indecisiveness with potluck dinners. Too. Many. Choices.

But while I’ll never stop hoarding new recipes (at least as long as I have this little blog), I’ve been wanting to bring a few things from the past back into the dinner-time rotation. After all, in a matter of months I’ll be responsible for feeding real dinners to two little people.  I’d better have some tricks up my sleeve or we’re going with Mexican Mondays all the way.

Crispy Potatoes on a sheet pan

Hopefully you’ve seen or tried these “smashed potatoes”? This time around I roasted the potatoes with garlicky olive oil and topped them with green onions and spicy sriracha “sauce” (really just sriracha and mayo). The combination is great – like dipping salty fries into spicy sauce.

adding sriracha to smashed potatoes on a sheet pan

Note to self: make these again.

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Smashed Potatoes with Sriracha Sauce

Boiled first and then baked at high heat, Smashed Potatoes with Sriracha Sauce are crispy on the outside, creamy on the inside, and suitable for any and all the delicious toppings.
Prep: 30 minutes
Cook: 20 minutes
Total: 50 minutes
Servings: 4


  • Stockpot
  • Half Sheet Pan
  • Small Bowl


  • 20 small Potatoes (such as new potatoes)
  • 3-4 Tablespoons Olive Oil
  • 1 clove Garlic, minced
  • Salt (I used large grain sea salt, like Maldon, which was great)

For Topping:

  • 1 Tablespoon Chopped Scallions
  • 3 Tablespoons Mayonnaise
  • 2 Tablespoons Sriracha (spicy Asian sauce)


  • Bring a large pot of water to a rolling boil. Add the potatoes and boil until fork tender (about 15 minutes, depending on the size of the potatoes). Drain and allow to sit at room temperature until cool enough to handle.
  • Preheat oven to 450 degrees Fahrenheit. Grease a large baking sheet (I brushed mine with a bit of olive oil). Place the potatoes on the baking sheet 2-3 inches apart and smash them down using a potato masher, fork, or a flat surface like the bottom of a can.
  • Whisk together the olive oil and garlic and liberally brush over the top of the potatoes.
  • Bake until golden and crisp, about 15 minutes, checking frequently in the last few minutes of cooking to insure that the garlic doesn't brown.
  • When the potatoes finish cooking, sprinkle them with salt and chopped scallions.
  • In a small bowl, stir the mayonnaise and Siracha together until evenly combined and drizzle over the top of the potatoes.


Calories: 821kcal | Carbohydrates: 149g | Protein: 17g | Fat: 19g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 4mg | Sodium: 290mg | Potassium: 3597mg | Fiber: 19g | Sugar: 7g | Vitamin A: 49IU | Vitamin C: 173mg | Calcium: 106mg | Iron: 7mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Author: Jess Smith via Inquiring Chef
Cost: $4.00
Calories: 821
Keyword: easy side dish, easy vegetable side, potatoes, vegetarian
Like this? Leave a comment below!Jump to Comments

Molly and Clara skipped the potatoes and finger-painted with avocado instead.

Molly and Clara 8 Months

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About Jess Smith

Jess is the recipe creator and photographer at She spent nearly a decade as the Chief Recipe Developer for the award-winning meal planning app Cook Smarts. Her colorful, healthyish recipes have been featured in popular online publications including Parade, Hallmark, and HuffPost.

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  1. Made these tonight Jess, really delicious. Since Chris plows through a bottle of Sriracha every two weeks or so in this house, spicy recipes like this are always welcome!

    1. So glad you liked them! I had no idea Chris was such a spice junkie, but that’s definitely something we have in common!

  2. I’d say smashed potatoes were my most frequent new side dish for 2014. We actually made them for a side on Christmas Eve this year – they are always so yummy! I need to try them with this sauce though.

    1. Try them with the sriracha sauce – I know you guys will love it! Thought do the little cuties do spicy foods? (I still remember Mia pointing out the scallions in her fried rice – a foodie in the making!)

  3. Oh stop it Jess they are just too cute! Haha I love what you said about pot luck dinners. I stress out about all the choices too. We also have weekly pizza night. I’d love to add these potatoes to the rotation!

  4. I love the toppings you used on these potatoes! That sriracha sauce! And as always, Molly and Clara are adorable 🙂

  5. Molly and Clara so surprised me at the end of this wonderful recipe. What a pleasant surprise? Thank you, Jessie. They are so darn cute. You made my day.