Ingredients
1.5 lbs (700 g) small potatoes, cut into bite-sized pieces
3 tbsp unsalted butter
2 tbsp chili crunch oil or sauce
2 cloves garlic, minced
3 scallions, sliced
Salt, to taste
Optional garnish: sesame seeds, extra chili flakes
Instructions
-
Cook Potatoes:
Boil or steam potatoes until just tender, about 8–10 minutes. Drain well. -
Sauté with Butter & Chili:
In a large skillet, melt butter over medium heat. Add garlic and sauté 30 seconds. Add potatoes and toss to coat. Cook 5–7 minutes until edges are crispy. -
Add Chili Crunch & Scallions:
Stir in chili crunch sauce and half of the scallions. Cook 1–2 minutes until heated through. -
Serve:
Transfer to a serving dish. Garnish with remaining scallions, sesame seeds, or extra chili flakes. Serve hot.
Notes
Adjust spiciness by adding more or less chili crunch sauce.
Can use small Yukon gold, red, or fingerling potatoes.
Perfect as a side for grilled meats, seafood, or tofu.
Make ahead: cook potatoes in advance; reheat in a skillet with butter and chili sauce.
For extra crispiness, roast potatoes in the oven at 425°F (220°C) for 15–20 minutes before tossing with chili butter.
- Prep Time: 10
- Cook Time: 20
Nutrition
- Calories: 280