A recipe card for Agni Pickles' Chili Oil Crispy Smashed Potatoes, featuring the brand logo, ingredients list, cooking instructions, serving ideas, and a photo of the prepared potato dish with a jar of Agni Pickles Chili Oil on a cream background.

Crispy Punjabi Chilli Oil Potatoes

Chilli Oil Crispy Smashed Potatoes

Crisp-edged potatoes finished with savoury Punjabi chilli oil.

Category Fusion Recipes
Prep Time 40 minutes
Cook Time 35–40 minutes
Serves Serves 3–4
Spice Level Medium to Hot

Ingredients

  • 500 g baby potatoes
  • 2 tbsp Agni Chilli Oil
  • 1 tbsp desi ghee
  • Salt only if needed
  • 2 tbsp chopped spring onion
  • 1 tbsp sesame seeds

Instructions

  1. Boil the baby potatoes until fork-tender.
  2. Place them on a lined baking tray and gently smash each potato.
  3. Brush the potatoes with desi ghee.
  4. Bake at 220°C for 25–30 minutes, until crisp and golden.
  5. Drizzle the hot potatoes with Agni Chilli Oil.
  6. Top with chopped spring onion and sesame seeds.

Grocery List

  • Potatoes
  • Desi Ghee
  • Green Onions
  • Black Sesame Seeds

Best enjoyed with

A warm serving moment

Serve as a snack or side dish, add a spoonful of plain yogurt, or serve beside grilled vegetables.

Used in this recipe

Shop the pickle

A jar of Agni Pickles Chilli Oil placed on a stone surface with a blurred red covered bridge and autumn trees in the background.

Huile pimentée

$9.80