Bang Bang Potatoes
+4 photos

Bang Bang Potatoes

4 servings
Perfectly soft on the inside and super crispy on the outside, bang bang potatoes are something special. A simple sauce of mayo and sweet chili makes the recipe even more so.

Ingredients

  • plus 1/2 teaspoon kosher salt

    divided

    2 tbsp
  • baking soda
    ½ tsp
  • small yellow new potatoes

    halved, see note

    1 ½ lb
  • olive oil
    2 tbsp
  • cornstarch
    1 tbsp
  • garlic powder
    1 tsp
  • paprika
    1 tsp
  • freshly ground black pepper
    ½ tsp
  • mayonnaise
    ⅓ c
  • sweet chili sauce
    2 tbsp
  • lemon juice
    1 tsp
  • salt
    to taste

Directions

  1. 1

    In a medium pot, add 2 quarts of water, 2 tablespoons salt, and baking soda. Once boiling, add the potatoes and cook until they are barely fork-tender, 10 to 12 minutes. Be careful not to overcook at this stage.

    Step 1
  2. 2

    Arrange a rack in the center of the oven. Line a baking sheet with parchment paper. If your parchment paper isn’t oven-safe up to 450°F, skip it and lightly spray the baking sheet with cooking spray.

  3. 3

    Drain the parboiled potatoes in a colander and return to the hot pot. Shake the potatoes around a few times so they become rough on the exterior and any water evaporates. In a medium bowl, whisk together the olive oil, cornstarch, garlic powder, paprika, 1/2 teaspoon salt, and pepper.  Transfer the hot potatoes to the bowl with the cornstarch slurry and toss to coat well. Transfer the potatoes to the prepared baking sheet and spread them out so they are in a single layer, skin-side down.

    Step 3
  4. 4

    Roast the potatoes in the center of the oven until they are tender all the way through, nice and crispy on the outside, and a deep golden brown, at least 30 minutes but up to 50 minutes. They will continue to get very crispy, and the longer you roast them the crispier they get. Keep an eye on them so they don’t burn. If you notice the potatoes browning unevenly, give them a toss about halfway through.

    Step 4
  5. 5

    While the potatoes roast, make the sauce. In a small bowl, stir together the mayonnaise, sweet chili sauce, and lemon juice. Season the sauce with salt to taste.  Serve the roasted potatoes while warm with the bang bang sauce.  These potatoes keep beautifully as long as you haven’t drizzled them with the sauce. Store the potatoes and sauce separately and they will keep well in the fridge for up to 5 days. The potatoes are best if you reheat them in a 350˚F oven for 10 minutes or in a skillet over low heat with a drizzle of oil. Love the recipe? Leave us stars and a comment below!

    Step 5
Bang Bang Potatoes
+4

Bang Bang Potatoes

55 min4 servings230 cal

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About this Recipe

Craving a side dish that's anything but ordinary? These Bang Bang Potatoes deliver an irresistible combination of pillowy softness inside and incredible crispiness outside, all finished with a uniquely creamy and tangy sauce.

The magic behind these potatoes lies in a clever cooking method that ensures a perfect textural contrast. You'll par-boil the potatoes with baking soda and kosher salt, which helps break down the potato's exterior for maximum crispiness. Then, a quick toss in cornstarch, garlic powder, and paprika before roasting creates that signature shatteringly crisp crust, while the interior remains wonderfully tender. The simple, flavorful mayonnaise and sweet chili sauce ties it all together beautifully.

Prepare for a delightful journey of textures and flavors. Each bite offers a satisfying crunch followed by a fluffy, tender potato interior. The "bang bang" sauce is a harmonious blend of creamy richness from the mayonnaise, a gentle sweetness, and a mild kick from the sweet chili sauce, brightened by a hint of lemon juice. This side dish is rich, savory, and utterly addictive, destined to become a new favorite at your table.

While delicious as is, you can easily adapt these Bang Bang Potatoes. For a different flavor profile, consider swapping the sweet chili sauce for a spicier sriracha or a smoky chipotle sauce in the mayo blend. You could also experiment with the seasoning on the potatoes, perhaps adding a touch of onion powder or dried herbs like oregano before roasting.

These standout crispy potatoes make an exceptional side dish for nearly any meal, from weeknight dinners to weekend barbecues. They pair wonderfully with roasted chicken, grilled fish, or even a simple steak, adding a touch of gourmet flair to your plate.

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