Ultra Crispy Smashed Potatoes with Tomato Sauce and Calabrian Chiles
These crispy smashed potatoes are golden and crunchy on the outside, tender on the inside, and topped with a vibrant, slightly spicy tomato sauce infused with smoky Calabrian chiles. This dish is a fantastic side or appetizer that combines rustic comfort with a punch of Mediterranean heat and flavor.
⏱️ Time Required
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 4
Ingredients
For the Smashed Potatoes:
1.5 pounds (700g) baby Yukon gold or new potatoes
3 tbsp olive oil, divided
1 tsp garlic powder
1 tsp smoked paprika
Salt and freshly ground black pepper, to taste
Fresh parsley, chopped (for garnish)
For the Tomato Sauce with Calabrian Chiles:
1 tbsp olive oil
1 small onion, finely chopped
3 garlic cloves, minced
1 (14 oz) can crushed tomatoes (or fresh ripe tomatoes, finely chopped)
1-2 tbsp Calabrian chile paste or chopped Calabrian chiles (adjust to taste)
1 tsp dried oregano
1 tsp sugar or honey (optional, balances acidity)
Salt and pepper, to taste
Fresh basil leaves (optional, for garnish)
Instructions
Step 1: Boil the Potatoes
1. Place potatoes in a large pot and cover with cold salted water.
2. Bring to a boil and cook for about 15–20 minutes until potatoes are fork-tender but not falling apart.
3. Drain and let cool slightly.
Step 2: Smash and Season
1. Preheat oven to 450°F (230°C).
2. Line a baking sheet with parchment paper or lightly grease it.
3. Place potatoes on the baking sheet and gently smash each potato with the bottom of a glass or a potato masher, flattening them to about ½ inch thick.
4. Drizzle 2 tbsp olive oil over smashed potatoes.
5. Sprinkle garlic powder, smoked paprika, salt, and pepper evenly.
Step 3: Roast the Potatoes
1. Roast in the oven for 25–30 minutes until golden and ultra-crispy, flipping once halfway through.
Step 4: Prepare the Tomato Sauce
1. While potatoes roast, heat 1 tbsp olive oil in a saucepan over medium heat.
2. Add chopped onion and sauté until soft, about 5 minutes.
3. Add minced garlic, sauté for 1 minute.
4. Stir in crushed tomatoes, Calabrian chile paste, oregano, and sugar.
5. Simmer for 15 minutes, stirring occasionally, until sauce thickens.
6. Season with salt and pepper to taste.
Step 5: Assemble and Serve
1. Arrange the crispy smashed potatoes on a serving platter.
2. Spoon the spicy tomato sauce generously over the potatoes.
3. Garnish with fresh parsley and basil leaves if using.
4. Serve warm.
Notes
Calabrian chiles: These can be found jarred as a paste or whole in specialty stores or online. Adjust quantity based on your heat preference.
Potato choice: Yukon golds or fingerlings work best for crispy smashed potatoes.
Make it vegan: This recipe is naturally vegan and gluten-free.
Tips
For extra crispiness, broil the potatoes for the last 2–3 minutes but watch closely to avoid burning.
Use fresh herbs like thyme or rosemary sprinkled on potatoes before roasting for added aroma.
Leftover smashed potatoes can be reheated in an oven or air fryer for best texture.
❓ Questions & Answers
Q: Can I use regular red chili flakes instead of Calabrian chiles?
A: Yes, but Calabrian chiles offer a unique smoky, fruity heat that is a signature flavor here.
Q: How do I store leftovers?
A: Store potatoes and sauce separately in airtight containers in the fridge for up to 3 days. Reheat in the oven for crispiness.
Q: Can I make the tomato sauce ahead?
A: Absolutely! The sauce can be made up to 3 days in advance and refrigerated or frozen for longer storage.
️ Nutritional Information
Calories ~280 kcal
Protein ~5 g
Fat ~14 g
Carbohydrates ~34 g
Sugars ~5 g
Fiber ~5 g
Sodium ~300 mg
Vitamin C ~25% DV