Smashed Potatoes with Chilli Oil and Spring Onion
Crisp, craggy roasted potatoes drizzled with crunchy chilli oil and fresh spring onion.
Made with Chinese chilli oil. Make a batch of the base first, then this takes minutes. Skip to the method
- Time55 min
- LevelEasy
- Costabout £1.16 a head
- Oven220°C (200°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 392kcal
- 47.4gcarbs
- 8.5gof which sugars
- 20.1gfat
- 5.9gsaturates
- 6gprotein
- 7.6gfibre
- 1.7gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 220°C (200°C fan). Put the potatoes in a pan of salted cold water, bring to a boil and cook for 15 minutes until tender. Drain and steam dry for 5 minutes.
15 min - 2
Spread 2 tbsp olive oil over a large baking tray and heat it in the oven for 5 minutes.
- 3
Place the potatoes on the hot tray, well apart. Press each one firmly with a masher or glass to flatten to about 1.5 cm. Drizzle with the remaining oil and sprinkle with salt.
- 4
Roast for 25 to 30 minutes, turning once, until deeply golden and crisp at the edges.
27 min 30 s - 5
Stir the vinegar into your ready made Chinese chilli oil (see the base recipe).
- 6
Tip the potatoes onto a plate, spoon over the chilli oil and scatter with the spring onions and coriander.
Tips
- Dry potatoes crisp best. Let them steam off fully before smashing.
- Use a very hot tray so the potatoes start sizzling the moment they land.
- Serve with a cooling dip such as plain dairy free yoghurt and lime.
Storing and freezing
Best eaten straight away. Keeps 2 days in the fridge and can be reheated in a hot oven. Cool within 2 hours and reheat until steaming hot.
Questions
Can I use larger potatoes?
Yes. Cut larger potatoes in half or quarters and boil until just tender. Smash them more gently so they do not crumble.
Can I make the potatoes ahead?
Yes. Boil and chill them a day ahead, then smash and roast just before serving.
Is it vegan?
Yes. It is also gluten free, dairy free, egg free and nut free.
More made with chinese chilli oil
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
