Bang Bang Potatoes Recipe

Name: Bang Bang Potatoes
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4
Ingredients: 2 tablespoons plus 1/2 teaspoon kosher salt, divided; 1/2 teaspoon baking soda; 1 1/2 pounds small yellow new potatoes, halved (see note); 2 tablespoons olive oil; 1 tablespoon cornstarch; 1 teaspoon garlic powder; 1 teaspoon paprika; 1/2 teaspoon freshly ground black pepper; 1/3 cup mayonnaise; 2 to 3 tablespoons sweet chili sauce; 1 teaspoon lemon juice; Salt, to taste

When I served these bang bang potatoes to my family, they were an instant hit. You might think they got their name because the dish hit the table (bang!) and the potatoes were GONE (bang!). While my wife and I enjoyed them with the signature sauce, my kids ate these crispy, seasoned potatoes with ketchup.

The sauce for these potatoes is very easy and flavorful, but what makes this recipe really special is double-cooking the potatoes to ensure they are tender and fluffy on the inside with a crackling, crispy exterior.

What Is a “Bang Bang” Recipe?

The history of “bang bang” recipes is a bit of an enigma. The recipes all have an Asian flare to them. Most agree that the term “bang bang” was popularized in America at the Bonefish Grill restaurant with their bang bang shrimp.

Generally, a “bang bang” recipe includes a protein like chicken or shrimp that is lightly breaded and fried until crispy and then served with a signature sauce spiked with sweet chili. It’s very easy to make and delicious on several foods, including potatoes.

potato dipped in bang bang sauce (bang bang potatoes) — Simply Recipes / Mark Beahm

Tips for Extra Crispy Potatoes

I used a mix of two different cooking methods for these bang bang potatoes.

The first is a method I like to use for breakfast potatoes from Serious Eats. It involves boiling the potatoes in water with baking soda, which tenderizes them and makes them shed their outer layer easily, promoting browning.

The second method is tossing the parboiled potatoes with a cornstarch slurry mixed with spices. This slurry sticks to the potatoes and gives them a beautiful, golden brown crust when roasted.

Customizing Bang Bang Potatoes

At a minimum, you should hit these potatoes with some garlic powder which goes well with the bang bang sauce. I like to add paprika for a smoky flavor and nice color. Don’t let me stop you from adding other spices you like. Everything from a dash of ground cumin to chili powder would be tasty.

While the potatoes are the star of this recipe, a lot of the flavor comes from the creamy bang bang sauce. It couldn’t be easier to make. Just stir together mayo with sweet chili sauce and a squeeze of fresh lemon juice. If you want it spicier, you could add sriracha to taste.

Crispy Potato Goodness

Bang Bang Potatoes

Prep Time 10 mins

Cook Time 45 mins

Total Time 55 mins

Servings 4 servings

Look for new potatoes that are a little smaller than a golf ball. If your potatoes are on the large side, you’ll want to cut them into quarters or even sixths.

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For the potatoes

2 tablespoons plus 1/2 teaspoon kosher salt, divided
1/2 teaspoon baking soda
1 1/2 pounds small yellow new potatoes, halved (see note)
2 tablespoons olive oil
1 tablespoon cornstarch
1 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon freshly ground black pepper

For the bang bang sauce

1/3 cup mayonnaise
2 to 3 tablespoons sweet chili sauce
1 teaspoon lemon juice
Salt, to taste

Parboil the potatoes:

In a medium pot, add 2 quarts of water, 2 tablespoons salt, and baking soda. Once boiling, add the potatoes and cook until they are barely fork-tender, 10 to 12 minutes. Be careful not to overcook at this stage.

Simply Recipes / Mark Beahm
Meanwhile, preheat the oven to 450°F.

Arrange a rack in the center of the oven. Line a baking sheet with parchment paper. If your parchment paper isn’t oven-safe up to 450°F, skip it and lightly spray the baking sheet with cooking spray.
Prepare the potatoes for roasting:

Drain the parboiled potatoes in a colander and return to the hot pot. Shake the potatoes around a few times so they become rough on the exterior and any water evaporates.

In a medium bowl, whisk together the olive oil, cornstarch, garlic powder, paprika, 1/2 teaspoon salt, and pepper.

Transfer the hot potatoes to the bowl with the cornstarch slurry and toss to coat well. Transfer the potatoes to the prepared baking sheet and spread them out so they are in a single layer, skin-side down.

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm
Roast:

Roast the potatoes in the center of the oven until they are tender all the way through, nice and crispy on the outside, and a deep golden brown, at least 30 minutes but up to 50 minutes. They will continue to get very crispy, and the longer you roast them the crispier they get. Keep an eye on them so they don’t burn.

If you notice the potatoes browning unevenly, give them a toss about halfway through.

Simply Recipes / Mark Beahm
Make the bang bang sauce:

While the potatoes roast, make the sauce. In a small bowl, stir together the mayonnaise, sweet chili sauce, and lemon juice. Season the sauce with salt to taste.

Serve the roasted potatoes while warm with the bang bang sauce.

These potatoes keep beautifully as long as you haven’t drizzled them with the sauce. Store the potatoes and sauce separately and they will keep well in the fridge for up to 5 days. The potatoes are best if you reheat them in a 350˚F oven for 10 minutes or in a skillet over low heat with a drizzle of oil.

Love the recipe? Leave us stars and a comment below!

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Nutrition Facts (per serving)
230	Calories
7g	Fat
39g	Carbs
4g	Protein

Nutrition Facts
Servings: 4
Amount per serving
Calories	230
% Daily Value*
Total Fat 7g	9%
Saturated Fat 1g	5%
Cholesterol 0mg	0%
Sodium 490mg	21%
Total Carbohydrate 39g	14%
Dietary Fiber 4g	15%
Total Sugars 2g
Protein 4g
Vitamin C 16mg	82%
Calcium 29mg	2%
Iron 2mg	12%
Potassium 936mg	20%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.