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Looking for a stand-out side dish that can spice up virtually any dinner plate? We have just the thing.\u00a0\n<\/p>\n
Our recipe for Bang Bang Potatoes (developed and tested by the Allrecipes Test Kitchen) takes the bold, beloved flavors of Bang Bang Chicken and Copycat Bang Bang Shrimp and transforms them into a knock-your-socks-off side dish. These potatoes have a crisp exterior, creamy interior, and more flavor dimensions than you can imagine. One bite, and you\u2019ll be swearing off boring roasted potatoes for good.\n<\/p>\n Dotdash Meredith Food Studios<\/p>\n <\/span> <\/p>\n Most of the “bang bang” restaurant dishes we recognize in America today\u2014whether that be chicken wings, shrimp, or tofu\u2014are distinguished by the sauce. That signature, rich sauce combines sweet, savory, and spicy elements to give any dish a unique, Sichuan-inspired flavor.\u00a0\n<\/p>\n Typically, Bang Bang Sauce is made up of mayo, sweet Thai chili sauce, Sriracha, and rice wine vinegar, creating the “perfect balance of spicy and tanginess,” recipe developer Amanda Holstein says. The creamy, tangy sauce is delicious on roasted cauliflower, Asian cabbage slaw, or, in this case, shatteringly crisp potatoes.\n<\/p>\n It’s believed the name “bang bang chicken” actually originated from the traditional method of making the Sichuan street food (i.e., pounding the chicken with a heavy baton to tenderize it). Although this dish doesn’t include any chicken, we love that the name still captures the bold, punchy, and all-around enticing flavors it delivers.\n<\/p>\n <\/p>\n As with any good roasted potato recipe, the crispier you can get the potatoes, the better\u2014and our Test Kitchen came up with a way to ensure maximum crunch with every batch.\n<\/p>\n You’ll need to start by fully peeling the potatoes. Why? “I found if you skin the potatoes, they get a better crust on all sides,” says Holstein. “The skin doesn’t necessarily get crunchy, so having a peeled potato will yield the best results.”\n<\/p>\n “It’s a labor of love,” adds recipe tester Julia Levy, “but it’s worth it.”\u00a0\n<\/p>\n Now, instead of drizzling the potatoes with oil before roasting, the testers suggest making a “slurry” of cornstarch and olive oil to fully coat them. The cornstarch helps the potatoes form a crust and develop a crunchy, golden-brown finish in the hot oven. The Test Kitchen called this slurry method a “game-changer” in achieving “a crispy exterior and a creamy interior”\u2014aka the perfect roasted potato.\n<\/p>\n Pair those irresistibly crispy potatoes with a hit of the spicy, flavor-packed sauce, and you’ll end up with an absolutely bangin’<\/em> dish.\n<\/p>\n <\/p>\n Start by gathering all your ingredients. See the recipe for the full list, but here are some of the key ingredients that make these potatoes perfect:\n<\/p>\n Dotdash Meredith Food Studios<\/p>\n <\/span> While the oven preheats to 450 degrees F (232 degrees C), toss peeled, halved potatoes with olive oil, cornstarch, and spices on a large baking sheet until fully coated. Bake them until deep golden brown and crispy on all sides, 30 to 35 minutes total, stirring every 10 minutes or so for even roasting.\n<\/p>\n As they cool, whisk mayonnaise, buttermilk, Sriracha, sweet Thai chili sauce, and rice wine vinegar together in a small bowl until well combined. Drizzle the sauce over the potatoes, then finish with freshly sliced scallions before serving.<\/p>\n
\n<\/figcaption><\/figure>\n What Are Bang Bang Potatoes? <\/span> <\/h2>\n
How To Get the Crispiest Bang Bang Potatoes <\/span> <\/h2>\n
How To Make Bang Bang Potatoes <\/span> <\/h2>\n
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\n<\/figcaption><\/figure>\nMake-Ahead Tips<\/h3>\n
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