Crispy Chilli Sizzle Potatoes with Gooey Garlic Aioli
Crispy, spicy chilli potatoes and gooey garlic – was there ever a better combination? Enjoy these quick roasted potatoes as a delicious snack or side dish, topped generously with garlic aioli.
Super easy to make and ready in 40 minutes, these divine crispy potatoes need only 10 mins of prep time, 20-30 minutes of cook time, and require only 7 ingredients!
This is the kind of sauce to potato ratio you really want – generous. The best snack for entertaining over drinks, these potatoes are crispy all over and stay perfectly soft on the inside. Topped with a piquant, easy chilli sauce and creamy aioli, this is a newly reimagined way to inhale the humble roast potato. You’ll want to drag your finger through every last drop of the sauce – it’s really that good!
This dish pairs well with a zesty white, or glass of bubbles, so try whipping it up for your next party, or serve alongside a simple pan-roasted chicken or fish.
For more garlicky, potato-ey goodness, make sure to check out my Crispy Roast Potatoes with Gooey Garlic!
View the cook-along video here, and if you try this recipe, let us know how it goes! Leave a comment, rate it, and don’t forget to tag your photo #theculinarycartel on Instagram so we can see what you come up with. Happy cooking!
Frequently Asked Questions
Can I air fry the potatoes?
Absolutely! See below for recipe notes and instructions to make this recipe in your Airfryer.
What mayonnaise should I use?
Feel free to use your favorite brand of mayonnaise in this recipe! However, it is worth noting that this does go best with a zesty and tangy, rather than sweeter mayo.
Crispy Chilli Sizzle Potatoes with Gooey Garlic Aioli
- Total Time: 40 Minutes
- Yield: 2 - 3 Servings
- Diet: Vegetarian
Description
Serves 2-3 as a snack or side dish. View the cook-along video here.
Ingredients
- 4 large cloves of garlic
- 800g baby potatoes
- 1/3 cup French-style mayonnaise
- 4 spring onions
- 1 heaped Tbsp Chilli flakes
- 1/4 cup oil
- oil, salt and pepper as needed
Instructions
- Place the garlic in a square of tin foil. Drizzle over the oil and sprinkle the cloves with salt. Gather the edges of the foil together to enclose the garlic. Set aside
- Preheat oven to 200C.
- Wash the potatoes and split them in half down the middle. Add the potatoes to a pot of boiling water along with a generous pinch of salt, then place the pot on the stove and parboil the potatoes until a knife can be easily inserted into the flesh, but they still maintain their shape- about 6-10 minutes depending on the size of the potatoes.
- Drain the potatoes, then add to a baking sheet with the foil-wrapped garlic. Drizzle oil over the potatoes and season with a pinch of salt. Roast for 20-30 minutes until golden.
Air frying
- Alternatively: add your potatoes and wrapped garlic in an even layer into your air fryer. Cook at 200C for 10-14 minutes until golden brown, shaking halfway through to ensure even crisping
- While the potatoes cook, finely slice the spring onions, and add these to a bowl with the chilli flakes. Heat the oil until nearly smoking then pour this over the spring onions. Season the spring onion sizzle sauce with salt
- Once the potatoes ate nearly cooked, remove the garlic from the oven. Peel the cloves from their skins and mash with a nice into a fine puree. Add the roasted garlic puree to the mayonnaise. Season the garlic aioli with salt and pepper if needed.
- Once the potatoes are golden and crispy, remove them from the oven, spoon them onto a kitchen towel to drain off any excess oil.
- Smear the aioli over a serving plate, pile the potatoes on top and finish the dish by spooning over the spring onion sizzle sauce.
Serve immediately
- Category: Sides
- Method: Bake/Airfry
- Cuisine: Mediterranean-inspired
Nutrition
- Serving Size: 1
- Calories: 616.71kcal
- Sugar: 0.91g
- Sodium: 394.53mg
- Fat: 42.78g
- Saturated Fat: 5.99g
- Unsaturated Fat: 35.18g
- Trans Fat: 0g
- Carbohydrates: 51.18g
- Fiber: 3.93g
- Protein: 8.34g
- Cholesterol: 0mg
