This is a delightful little snack you should definitely try. It’s satisfying and balanced — crunchy, creamy, rich, and a little spicy. The textures and flavors play together beautifully, making these chilli crushed potatoes an ideal appetizer or party bite.
When I ran a catering company, this was a reliable crowd-pleaser: simple to prepare, easy to scale, and slightly unexpected while remaining very approachable. If you’re hosting friends or want a tasty bar snack, give this recipe a try — it comes together quickly and looks great when served on a board or in a cast-iron skillet.
What you are going to need
- Mini golden potatoes: These small potatoes become wonderfully creamy inside when boiled. Cook until tender—about 15–25 minutes depending on size—then gently crush them so they flatten but still hold together. Crushing increases the crispy surface area without turning them to mash.
- Mayo: Any good-quality mayonnaise works. Hellmann’s is classic, and Japanese Kewpie mayo adds a slightly tangy, richer note that pairs especially well with chilli oil.
- Crispy chilli oil with peanuts: A crunchy, flavor-packed chilli oil adds heat, texture, and umami. Brands vary in heat level; choose one you enjoy. The crunchy bits and toasted peanuts bring a wonderful contrast to the tender potatoes.
- Chives: Thinly sliced chives add color, a mild onion flavor, and a fresh finish. Green onions could be used in a pinch, but chives give a delicate look and flavor when finely sliced.
Chilli Crushed Potatoes — Recipe
Ingredients
- 30 mini golden potatoes
- 1/2 cup Hellmann’s or Kewpie mayo (Japanese mayo)
- 1/2 cup crispy chilli oil with peanuts
- 1/4 cup chives, thinly sliced
- About 1/4 cup neutral, high smoke point oil for frying (canola, vegetable, or sunflower)
- Salt for the boiling water and to taste
Instructions
- Bring a large pot of salted water to a rolling boil. Add the mini potatoes and cook until a knife or skewer slides in easily—tender but not falling apart. Drain well and let them steam off any excess moisture.
- On a clean surface, use the bottom of a drinking glass or a flat spatula to gently press each potato until it flattens slightly. The goal is to create more surface area for crisping while keeping the potato intact.
- Heat a heavy frying pan over medium-high heat and add about 1/4 cup neutral oil. Once the oil is hot (but not smoking), arrange the crushed potatoes in a single layer. Fry until the undersides are deeply golden and crisp, then flip and crisp the other side. It’s better to err on the side of more browning for maximum crunch.
- When the potatoes are crisp all over, transfer to a serving board or warmed plate. Add a small dollop of mayo to each potato, then top with a teaspoon (or more to taste) of crispy chilli oil and a sprinkle of thinly sliced chives. Finish with a light pinch of flaky salt if you like.
- Serve immediately while hot and crunchy. These are great straight from the pan and pair well with a cold beer or a bubbly soft drink.
Tips and Variations
To make these ahead: boil and crush the potatoes earlier in the day, store covered at room temperature for a short time, then fry just before serving to preserve crispiness. For a milder version, reduce the chilli oil and use more mayo. If you want an extra layer of texture and flavor, toss a few toasted sesame seeds or finely chopped peanuts on top with the chives.
Storage
Leftovers are best eaten within a day. Re-crisp in a hot oven or skillet rather than a microwave to restore texture. The mayo and chilli oil won’t keep well once dressed, so store dressed potatoes separately from the condiments when possible.
Serving Suggestions
Arrange the potatoes on a wooden board or cast-iron pan for a rustic look. They make a great appetizer for gatherings, a snack for game day, or a side to share with grilled meats and salads.