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Crispy Garlic Potatoes with Sriracha Sauce

Crispy, creamy garlic potatoes with a spicy Sriracha sauce. Adjust the amount of Sriracha to fit your taste - I like just enough spice to know it's there, but not enough that I can't take another bite!
Prep Time30 mins
Cook Time20 mins
Total Time50 mins
Course: Side Dish
Keyword: easy side dish, easy vegetable side, potatoes, vegetarian
Servings: 4
Calories: 821kcal
Author: Jess Smith via Inquiring Chef
Cost: $4.00

Equipment

  • Stockpot
  • Half Sheet Pan
  • Small Bowl

Ingredients

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

For Topping:

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

Instructions

  • 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.

Nutrition

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