The Larder’s Crispy Chilli Fried Potatoes
Crispy on the outside, fluffy on the inside, and perfectly spiced—these crispy chilli fried potatoes are the kind of side dish that’ll steal the show. Inspired by the magic of deep frying, but with a lighter, more hands-off approach, we use the oven to get the oil piping hot before crisping up our potatoes to golden perfection. The result? Heavenly, melt-in-your-mouth potatoes with a spicy kick, all wrapped up in an effortless, fuss-free method.
This recipe is as perfect for casual weeknight dinners as it is for entertaining guests—you know, when you want to impress with minimal stress.
Ingredients:
800g baby potatoes (or your preferred small waxy potatoes)
5 tbsp vegetable oil (for roasting)
2 tbsp The Larder Crispy Chilli Oil
1 tsp sea salt
Freshly cracked black pepper, to taste
1 tbsp fresh coriander or parsley, chopped (optional, for garnish)
1 lemon, cut into wedges (for serving)
Method:
Prepare the Potatoes:
While the oil is heating, scrub the baby potatoes clean (no need to peel them). Cut them in half or quarters, depending on their size—you want them to be about bite-sized pieces.
In a large pot, cover the potatoes with cold water, add a pinch of salt, and bring to a boil. Cook for 8-10 minutes, or until they’re just fork-tender but not fully cooked through. Drain well and let them sit in the colander for a 5-10 minutes to dry off. You don’t want any access water left on the potatoes.
2. Preheat the Oil:
Preheat your oven to 200°C. On a large, rimmed baking tray, pour 3 tbsp vegetable oil and place it in the oven to heat up for 10-15 minutes, or until the oil is smoking hot. Be incredibly careful when opening the oven door to avoid splashing hot oil on yourself.
3. Crisp the Potatoes:
Once the oil is hot in the oven, carefully remove the tray (watch out for splashes!) and quickly add the par-cooked potatoes. Toss them around to ensure they’re evenly coated in the hot oil. Roast in the oven for 30-35 minutes, or until golden and crispy on the outside, flipping once halfway through.
4. Toss & Serve:
Once the potatoes are golden and crispy, remove them from the oven and immediately toss them in the spicy chilli oil. Make sure every piece is coated in that delicious, chilli heat.
Transfer the potatoes to a serving dish and garnish with freshly chopped coriander or parsley for a burst of freshness.
5. Final Touch:
Serve your crispy chilli fried potatoes with lemon wedges on the side for a little zing that will brighten up the dish.
Enjoy:
These potatoes are utterly irresistible—crispy, fiery, and packed with flavour. They’re the perfect side dish to pair with anything from grilled meats to a simple salad, or even just served as a stand-alone snack with a chilled glass of wine or a cold beer.
There’s something so satisfying about that first crunchy bite followed by the warmth of the chilli and garlic, and they’ll disappear just as quickly as you make them.