I love making crispy smashed potatoes but I decided to make these a little extra special by adding bell peppers, onions, and my very own chili oil mix. They’re super easy to throw together and can act as a side dish or a brunch menu item.
Shopping for potatoes
When choosing potatoes for this recipe, try to pick small, round potatoes that can fit in your hand when it closes. Length-wise the potatoes should measure about 1 ½ inch for reference. With that being said, sometimes these baby potatoes are hard to find and I have to go for ones that are slightly larger and longer. When this is the case, I usually have to cut them in half. Just make sure when you get to the baking process, the potatoes are placed skin-side up.
Attention to detail
Creating a tender interior with a crispy exterior requires two different cooking methods. First, the potatoes must be boiled, then they must be baked at a high temperature. Once the potatoes are done boiling, line a baking sheet with parchment paper, then use a mug or heavy cup to smash the potatoes. When applying pressure, be careful not to be too heavy-handed. The potatoes should be flattened but not paper-thin.
Brush the potatoes with a light coating of oil or use a cooking spray to coat the potatoes before they go in the oven. You can also sprinkle the potatoes with a little salt and pepper here if desired; just keep in mind that the chili oil does have salt in it so I would suggest giving everything a taste test before adding any additional seasoning. The vegetable topping is what really brings the flavor. Onions, bell peppers, and homemade chili oil create a magical mix of flavors that compliments the potatoes so well.
Don’t skip the chili oil!!
This ingredient is one that can be made ahead of time. It includes a mixture of spices, onions, and garlic and can be used on so many different things. Some of my favorite ways to enjoy this oil is on top of bread, eggs, and with salmon to name a few. It is something that can be kept in the pantry for months for use on whatever you’d like. Get the full recipe here https://handychefblog.com/chili-garlic-onion-crunch-trader-joes-copycat-recipe
How to assemble Crispy Golden Smashed Potatoes
After the potatoes have been removed from the oven, remove each smashed potato from the parchment paper with a spatula and place it onto your serving dish or plate of choice. Then proceed to spoon an even amount of the cooked vegetables onto each potato before serving.
Enjoy these Crispy Golden Smashed Potatoes!!Print
Bell Pepper Smashed Potatoes are flavorful crispy potatoes topped with bell pepper, onions, and homemade chili oil.
1 1/2 lbs small, gold potatoes
3/4 cup bell pepper, chopped
1/2 cup onion, chopped
2 tablespoons chili oil
additional salt and pepper to taste
- Heat a large pot of water on the stove; once the water is boiling, add the potatoes and boil for 20 minutes. Preheat oven to 400 degrees. Drain potatoes. Line a baking sheet with parchment paper. Using a heavy cup, smash potatoes until they are flat but not paper-thin; coat lightly with oil or cooking spray. Place the potatoes in the oven and bake for 20 minutes.
- While potatoes bake, start on the vegetables. Add a tablespoon of olive oil to a pan, cook the onions and bell pepper until tender, then add the chili oil during the last 30 seconds of cooking. Turn stove to lowest possible temperature to keep warm while the potatoes finish. Once potatoes are complete, transfer them to your plating dish of choice and top each potato with an even amount of bell peppers and onions.