Crispy Chilli Sizzle Potatoes with Gooey Garlic Aioli
Golden, crispy potatoes drizzled with hot chilli oil and served over a creamy roasted garlic aioli—this spicy side dish is addictive and full of bold flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 2–3 servings
- Category: Sides
- Method: Bake, Airfry
- Cuisine: Mediterranean-Inspired
- Diet: Vegetarian
Ingredients
800g baby potatoes, halved
4 large cloves garlic
1/4 cup oil (plus more as needed for roasting)
1/3 cup French-style mayonnaise
4 spring onions, finely sliced
1 heaped tbsp chilli flakes
Salt and pepper, to taste
Instructions
Prep Garlic:
Wrap garlic cloves in foil with a drizzle of oil and a sprinkle of salt. Seal and set aside.
Boil Potatoes:
Wash and halve the baby potatoes. Parboil in salted water for 6–10 minutes until just tender but holding their shape. Drain well.
Roast or Air Fry:
Oven method: Preheat oven to 200°C (392°F). Arrange potatoes and foil-wrapped garlic on a baking tray. Drizzle with oil, season with salt, and roast for 20–30 minutes until crispy.
Air fryer method: Add potatoes and foil-wrapped garlic in a single layer to air fryer basket. Air fry at 200°C for 10–14 minutes, shaking halfway.
Make Chilli Sizzle Sauce:
Place sliced spring onions and chilli flakes in a bowl. Heat oil in a pan until nearly smoking, then pour it over the mixture. Stir and season with salt.
Make Garlic Aioli:
Once garlic is roasted, mash it into a fine purée. Mix into the mayonnaise to create a creamy garlic aioli. Season to taste.
Assemble:
Spread garlic aioli on a serving plate. Pile crispy potatoes on top and drizzle with the hot chilli spring onion oil. Serve immediately.
Notes
Flavor Boost: Add lemon zest or a squeeze of lemon to the aioli for extra zing.
Make It Vegan: Use vegan mayo to keep the dish fully plant-based.
Storage: Best served fresh, but leftover potatoes can be reheated in the air fryer.
Heat Level: Adjust the chilli flakes based on your spice preference.
