Crispy Bang Bang Potatoes

Preparation Time:

15 minutes

Cooking Time:

30 minutes

Cooling Time:

5 minutes

Total Duration:

50 minutes

Servings:

4 portions

If you've ever tried bang bang chicken or bang bang shrimp, you know how irresistible the flavor combination is. Now, we’ve brought it to crispy oven-roasted potatoes. This version features the signature bang bang sauce—a mix of mayo, sweet Thai chili sauce, sriracha, and rice vinegar—drizzled over potatoes that are perfectly crunchy on the outside. A cornstarch slurry ensures an extra-crispy finish. The bold, tangy sauce combined with the satisfying crunch is a flavor experience you won’t want to miss. Here’s how to make these irresistible potatoes.

Ingredients List

1 1/2 lb. baby gold potatoes, peeled and halved
2 tablespoons olive oil
1 tablespoon cornstarch
1 teaspoon kosher salt
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon paprika
1/2 cup mayonnaise
2 tablespoons whole buttermilk
2 tablespoons Sriracha chile sauce
1 tablespoon sweet Thai chili sauce
1 teaspoon rice vinegar
sliced scallions for garnish

Instructions

Prepare all the ingredients.

All the ingredients for making bang bang potatoes neatly arranged on the kitchen counter.

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Preheat your oven to 450°F (230°C).

Toss the potatoes and olive oil together on a large, rimmed baking sheet until fully coated. In a small bowl, whisk together cornstarch, salt, onion powder, garlic powder, and paprika until well combined. Evenly sprinkle the mixture over the potatoes, then toss to coat, spreading them out in a single layer on the baking sheet.

Potatoes coated in oil, seasonings, and cornstarch, ready for roasting.

Dotdash Meredith Food Studios

Roast in the preheated oven until golden brown and crispy on all sides, stirring every 10 minutes, for about 30 to 35 minutes. Once done, remove from the oven and let rest on the baking sheet for 5 minutes before transferring to a serving dish.

While the potatoes roast, prepare the sauce by whisking together mayonnaise, buttermilk, sriracha, sweet Thai chili sauce, and rice vinegar in a small bowl until smooth. Drizzle the sauce over the potatoes and garnish with sliced scallions.