Crispy Sweet Chili Smashed Potatoes

Crispy on the outside and fluffy on the inside, smashed potatoes are a crowd-pleasing alternative to the usual cookout potato salad.

Boil baby potatoes until fork-tender, gently smash them onto a baking sheet, and roast until golden and crispy. During the final few minutes, brush or drizzle them with Azeka’s Sweet Chili Sauce.

Finish with sliced green onions and sesame seeds for a sweet, savory, and slightly spicy side.

Serves: 4–6
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: About 55 minutes

Ingredients

• 2 lbs baby Yukon Gold or baby yellow potatoes
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• ½ teaspoon salt, plus more for boiling
• ½ teaspoon black pepper
• ⅓ cup Azeka’s Hawaiian Sweet Chili Sauce
• 2 green onions, thinly sliced
• 1 tablespoon sesame seeds
  

Instructions

Finish and serve. Transfer the potatoes to a serving plate and drizzle with a little extra Sweet Chili Sauce, if desired. Sprinkle with sliced green onions and sesame seeds.

Boil the potatoes. Place the baby potatoes in a large pot and cover with cold, salted water. Bring to a boil and cook for 15–20 minutes, or until the potatoes are easily pierced with a fork.

Preheat the oven. Heat the oven to 425°F. Drain the potatoes well and allow them to cool for a few minutes so excess moisture can evaporate.

Smash. Arrange the potatoes on a parchment-lined or lightly greased baking sheet. Using the bottom of a glass or measuring cup, gently press each potato until flattened to about ½-inch thick.

Season and roast. Drizzle with olive oil and sprinkle with garlic powder, salt, and black pepper. Roast for 25–30 minutes, or until deeply golden and crispy around the edges.

Add the sweet chili sauce. During the final 5–7 minutes of roasting, brush each potato generously with Azeka’s Hawaiian Sweet Chili Sauce. Return to the oven until the sauce becomes warm, sticky, and slightly caramelized.

Pairs well with: Maui Original BBQ Steak or Grilled Pork Tenderloin.