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Ingredients
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1.5 lb red baby potatoes
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2 tablespoons chili oil
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2 garlic cloves, minced
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salt to taste
Directions
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Put potatoes in a saucepan and with enough water to cover. Bring to a boil; cook until potatoes are fork tender, 15 to 20 minutes. Drain; cool for 5 minutes.
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Preheat the oven to 450 degrees (230 degrees C). Generously grease a baking sheet.
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Place each potato onto the prepared baking sheet and use the bottom of a sturdy cup or glass to smash them down to about 1/4-inch thick. Stir together chili oil and crushed garlic; brush mixture over potatoes and season with salt.
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Bake potatoes in the preheated oven until crispy, about 20 minutes. Let cool slightly before serving.
Nutrition Facts (per serving)
| 213 | Calories |
| 7g | Fat |
| 34g | Carbs |
| 4g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 213 | |
| % Daily Value * | |
| Total Fat 7g | 9% |
| Saturated Fat 1g | 5% |
| Cholesterol 0mg | 0% |
| Sodium 153mg | 7% |
| Total Carbohydrate 34g | 12% |
| Dietary Fiber 3g | 11% |
| Total Sugars 2g | |
| Protein 4g | 8% |
| Vitamin C 22mg | 24% |
| Calcium 18mg | 1% |
| Iron 1mg | 7% |
| Potassium 935mg | 20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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