Crispy Smashed Potatoes with Xtra Crunchy Chili Crisp
If you are tired of the same old tortilla chip nachos, it’s time to fire up the griddle and elevate your appetizer game. These Crispy Smashed Potato Nachos take small, buttery gold potatoes, parboil them until tender, and smash them flat onto a ripping hot flat top.
The result? Jagged, shattered, golden-brown edges that mimic the crunch of a chip, but with the fluffy interior of a perfect roasted potato.
To top it all off, we’re loading them up with sharp melted cheese, a quick homemade chive crema, and a heavy drizzle of the new Fly by Jing Xtra Crunchy Chili Crisp. It’s spicy, savory, smoky, and packed with an unbelievable amount of texture.
Why the Griddle Changes the Game
You can make smashed potatoes in a standard oven, but if you want that true, shallow-fried crunch that doesn’t get soggy under toppings, the flat top griddle is unmatched. The massive surface area and direct contact with the hot steel lock in a deep crust in a fraction of the time. Plus, everything cooks outside, keeping your kitchen completely cool.
Ingredients You’ll Need
To make these next-level potato nachos, grab these simple, flavor-forward ingredients:
- Baby Gold Potatoes: Small, uniform sizes ensure they cook evenly and smash perfectly without breaking apart entirely.
- High-Smoke Point Oil: Avocado or canola oil is essential for getting that hard sear on the griddle.
- Sharp Cheddar or Monterey Jack: Freshly grated cheese melts beautifully under a basting dome.
- Mexican Crema: Thinned out slightly with a splash of lime juice to cut through the rich flavors.
- Fresh Chives: For that classic, bright onion pop that complements the potatoes perfectly.
- Fly by Jing Xtra Crunchy Chili Crisp: The star of the show. Be sure to stir the bottle well to get all that crunchy sediment from the bottom!
Step-by-Step Instructions
Step 1: Parboil and Steam Dry
Place your whole potatoes in a pot of cold, heavily salted water. Bring to a boil and cook for 15-20 minutes until they are completely fork-tender. Drain well and let them steam-dry for 5 minutes. Getting the surface moisture off the potato skins is the real secret to achieving maximum crunch.
Step 2: Whisk the Chive Crema
While the potatoes dry, mix your Mexican crema, finely chopped chives, a pinch of salt, and a tiny squeeze of lime juice in a small bowl until it reaches a perfect drizzle consistency.
Step 3: Hit the Griddle & Smash
Preheat your griddle to medium-high (around 400°F) and apply a generous layer of oil. Place the potatoes on the hot steel. Using a heavy burger press or a flat spatula, press down firmly on each potato until it flattens to about 1/3-inch thick. Let them sear undisturbed for 4-5 minutes until a deep, golden crust forms.
Step 4: Flip, Cheese, and Melt
Flip the potatoes to crisp up the second side (about 3-4 minutes). Cluster them slightly closer together on the griddle, blanket the tops with your shredded cheese, and cover with a basting dome for 60 seconds to completely melt.
Step 5: Sauce and Serve
Slide a long spatula under the cheesy potato cluster and transfer them to a wide serving platter. Drizzle the chive crema in a zig-zag pattern, then spoon the Xtra Crunchy Chili Crisp generously over everything. Top with extra chives or cilantro, and serve immediately!
Pro-Tips for Perfect Smashed Potatoes
- Don’t skip the dry time: If the potatoes go onto the griddle wet, they will steam instead of frying. Let them sit out for a few minutes after draining.
- Use a heavy hand with the oil: The jagged, broken edges of the potato skins need enough oil on the flat top to essentially shallow-fry. That’s where the best crunch lives!
- Keep it moving: When using chili crisp as a topper, add it after taking the food off the direct heat so the delicate aromatics and crispy bits don’t burn on the hot steel.
Xtra Crunchy Chili Crisp Smashed Potato Nachos
Ingredients
- 1.5 to 2 lbs Baby Gold or Red potatoes small, uniform sizes work best
- 3-4 tbsp High-smoke point oil avocado or canola for the griddle
- 1/2 cup Mexican crema or sour cream
- 3 tbsp Fresh chives finely chopped
- 1 cup Sharp Cheddar or Monterey Jack cheese freshly shredded
- 2-3 tbsp Fly by Jing Xtra Crunchy Chili Crisp
- Optional toppings: Pickled jalapeños crumbled cotija cheese, or cilantro.
Instructions
- Place the whole potatoes in a pot of cold, heavily salted water. Bring to a boil and cook until they are completely fork-tender but not falling apart. Drain well and let them steam-dry for 5 minutes. (Getting the moisture off the skins is the secret to maximum crunch).
- While the potatoes dry, whisk the Mexican crema, finely chopped chives, a pinch of salt, and a tiny splash of lime juice or water (just enough to make it drizzle-consistent) in a small bowl. Set aside.
- Preheat your griddle to medium-high (around 400°F). Spread a generous layer of oil across the surface. Place the potatoes on the hot steel, leaving a few inches of space between them.
- Using a heavy burger press, a flat spatula, or even the flat bottom of a pint glass, press down firmly on each potato until it flattens to about 1/3-inch thick. Listen for that immediate sizzle. Leave them completely alone for 4 to 5 minutes until a deep, golden-brown crust forms.
- Flip the potatoes over to crisp up the second side. Immediately cluster them slightly closer together on the griddle and blanket the tops with the shredded cheese. Cover with a basting dome for 60 seconds to completely melt the cheese.
- Slide a long spatula under the cheesy potato cluster and transfer them to a wide platter. Drizzle the chive crema across the top in a zig-zag pattern, then spoon the Xtra Crunchy Chili Crisp generously over everything, ensuring every potato gets a hit of that texture.
