Crispy Potatoes with Chile Oil and Garlic
Ingredients
- 1½ poundswaxy potatoes
- ¼ cupolive oil
- 6 clovesgarlic
- ½ teaspoonred pepper flakes
- ¾ teaspoonsmoked paprika
- 1 teaspoonkosher salt
- ½ teaspoonblack pepper
- 1fresh lemon
- ¼ cupfresh parsley
Prep
- 01
Cut potatoes into 3/4-inch cubes (no need to peel).
- 02
Mince 6 garlic cloves.
- 03
Chop 1/4 cup fresh parsley.
Method
- 01
Heat 3 tablespoons olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
- 02
Add potatoes and cook undisturbed for 4 minutes until the bottoms turn golden. Stir and cook another 5-7 minutes, stirring occasionally, until golden and crispy all over.
- 03
Push potatoes to the sides of the skillet. Add remaining 1 tablespoon oil, garlic, and red pepper flakes to the center. Cook for 30 seconds until fragrant.
- 04
Toss garlic and spices with potatoes. Add smoked paprika, salt, and pepper. Stir well and cook for 1 more minute.
- 05
Transfer to a serving bowl, squeeze fresh lemon juice over top, garnish with parsley, and serve immediately.
Spice Tips
For medium heat, stick to the 1/2 teaspoon red pepper flakes as written. For extra punch, add 1/4 teaspoon cayenne or a pinch of black garlic powder. To cool it down slightly while keeping the flavor bold, reduce red pepper flakes to 1/4 teaspoon and finish with a squeeze of lime instead of lemon.
Choose waxy potatoes like Yukon Gold or red potatoes—they crisp beautifully without falling apart. If you prefer extra-spicy, add another 1/4 teaspoon red pepper flakes or finish with a drizzle of hot sauce.