Crispy Potatoes with Chile-Garlic Oil
Ingredients
- 1½ poundsrusset potatoes
- ¼ cupolive oil
- 6 clovesgarlic
- ½ teaspoonred pepper flakes
- 1 teaspoonsmoked paprika
- ·salt
- ·black pepper
Prep
- 01
Cut 1.5 pounds russet potatoes into 3/4-inch cubes.
- 02
Mince 6 cloves garlic.
Method
- 01
Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering.
- 02
Add potatoes to the pan in a single layer. Cook undisturbed for 4–5 minutes until the bottoms are golden and crisp, then stir and continue cooking for another 5–7 minutes, stirring occasionally, until potatoes are tender inside and browned all over. Season with salt and pepper.
- 03
While potatoes cook, combine remaining 2 tablespoons olive oil, minced garlic, red pepper flakes, and smoked paprika in a small bowl.
- 04
Pour the chile-garlic oil over the hot potatoes and toss immediately. Taste and adjust seasoning. Serve hot.
Spice Tips
For deeper heat, increase red pepper flakes to 3/4 teaspoon or add a pinch of cayenne. For a milder finish, reduce the flakes to 1/4 teaspoon. A squeeze of fresh lemon juice just before serving brightens the spice.