These spiced potatoes are a bold and flavorful reinvention of the humble original. Crispy on the outside, tender on the inside, and finished with a touch of heat, they are designed to be shared around the table with a creamy chipotle aioli for dipping. This version transforms a simple potato dish into something worthy of being the star of any gathering.

Why You’ll Love This Recipe

Perfectly crispy texture with fluffy centers
Balanced heat that enhances rather than overwhelms
Great for sharing as an appetizer or side dish
Simple ingredients with big flavor payoff
Flexible spice level to suit your taste
Pairs beautifully with drinks, grilled meats, or roasted vegetables

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the potatoes:

1 ½ pounds baby Yukon gold potatoes
2 bay leaves
1 ½ teaspoons kosher salt, divided
3 tablespoons olive oil, divided
½ teaspoon freshly ground black pepper
1 teaspoon sweet paprika
½ teaspoon cayenne pepper
½ teaspoon garlic powder

For the chipotle aioli:

1 cup mayonnaise
1 tablespoon fresh lemon juice
1 teaspoon chipotle chili powder
1 small garlic clove, finely minced
¼ teaspoon salt
2 tablespoons finely chopped fresh chives

Directions

1. Place the baby potatoes in a large pot and cover with cold water by about 1 inch. Add the bay leaves and 1 teaspoon of the kosher salt.
2. Bring to a gentle boil over medium-high heat. Reduce to a steady simmer and cook for 20 to 25 minutes, or until the potatoes are fork-tender but not falling apart. Adjust cooking time slightly depending on potato size.
3. Drain the potatoes thoroughly and discard the bay leaves. Let the potatoes steam dry in the colander for 10 minutes to remove excess moisture.
4. Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease it.
5. Transfer the potatoes to the baking sheet. Using the bottom of a sturdy glass or measuring cup, gently press each potato until flattened to about ½ inch thick.
6. Brush or drizzle 2 tablespoons of olive oil evenly over the smashed potatoes.
7. In a small bowl, mix the remaining ½ teaspoon salt, black pepper, paprika, cayenne, and garlic powder. Sprinkle the seasoning mixture evenly over the potatoes.
8. Bake for 20 minutes. Carefully flip each potato and drizzle with the remaining 1 tablespoon olive oil.
9. Return to the oven and bake for another 15 to 20 minutes, or until deeply golden and crisp around the edges.
10. While the potatoes bake, prepare the aioli. In a small bowl, whisk together the mayonnaise, lemon juice, chipotle chili powder, minced garlic, salt, and chopped chives until smooth. Refrigerate until ready to serve.
11. Serve the hot, crispy potatoes immediately with the chipotle aioli on the side for dipping.

Servings and timing

Servings: 4 as an appetizer or side dish

Preparation time: 15 minutes
Boiling time: 20 to 25 minutes
Baking time: 35 to 40 minutes
Total time: Approximately 1 hour 15 minutes

Variations

Extra Spicy Version
Increase cayenne to 1 teaspoon and add ¼ teaspoon crushed red pepper flakes before baking.

Herb-Forward Style
Add 1 tablespoon chopped fresh rosemary or thyme to the seasoning mix.

Smoky Twist
Replace sweet paprika with smoked paprika for a deeper flavor.

Cheesy Finish
Sprinkle ½ cup finely grated Parmesan cheese over the potatoes during the last 5 minutes of baking.

Garlic Lover’s Option
Add an extra minced garlic clove to the aioli and ½ teaspoon garlic powder to the spice blend.

Storage/Reheating

Store leftover potatoes in an airtight container in the refrigerator for up to 3 days.

To reheat, place them on a baking sheet in a 400°F (200°C) oven for 10 to 15 minutes until heated through and crisp again. Avoid microwaving if possible, as it softens the crust.

The aioli can be stored in the refrigerator in a sealed container for up to 3 days. Stir before serving.

FAQs

Can I use a different type of potato?

Yes, but Yukon gold or other waxy potatoes work best because they hold their shape and develop a creamy interior. Avoid very starchy potatoes, which can crumble when smashed.

Do I have to boil the potatoes first?

Yes. Boiling ensures the inside becomes tender before baking, allowing the exterior to crisp without burning.

Can I make these ahead of time?

You can boil and smash the potatoes a few hours in advance. Store them covered in the refrigerator and bake just before serving.

How do I keep the potatoes from sticking?

Use parchment paper or lightly oil the baking sheet. Make sure the potatoes are dry before adding oil.

Can I make this recipe less spicy?

Absolutely. Reduce the cayenne to ¼ teaspoon or omit it entirely for a milder flavor.

What can I use instead of chipotle chili powder?

You can substitute smoked paprika or a small amount of finely minced chipotle in adobo sauce.

Can I air fry these potatoes?

Yes. After boiling and smashing, air fry at 400°F (200°C) for 15 to 20 minutes, flipping halfway through, until crispy.

Why aren’t my potatoes getting crispy?

Overcrowding the pan prevents proper browning. Leave space between each potato so heat can circulate evenly.

Can I freeze leftover potatoes?

Freezing is not recommended, as the texture may become grainy and watery after thawing.

What dishes pair well with these spiced potatoes?

They pair well with grilled chicken, roasted vegetables, hearty salads, or served on their own as a shareable appetizer with dipping sauces.

Conclusion

Otik’s Spiced Potatoes deserve more than a simple pan fry. By simmering, smashing, seasoning, and roasting, you create layers of texture and flavor that turn a modest ingredient into something memorable. Crispy, spiced, and perfect for dipping, this version elevates the humble potato into a dish truly worth gathering around.

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