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Crispy Chilli Sizzle Potatoes recipe Instant Pot with gooey garlic aioli

Crispy Chilli Sizzle Potatoes with Gooey Garlic Aioli

  • Author: Jess Bunn
  • Total Time: 40 Minutes
  • Yield: 2 - 3 Servings
  • Diet: Vegetarian


Serves 2-3 as a snack or side dish. View the cook-along video here.


  • 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


  1. 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
  2. Preheat oven to 200C.
  3. 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.
  4. 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 

  1. 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
  2. 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
  3. 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.
  4. Once the potatoes are golden and crispy, remove them from the oven, spoon them onto a kitchen towel to drain off any excess oil.
  5. 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


  • 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

Keywords: Crispy Chilli Sizzle Potatoes with Gooey Garlic Aioli

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