Bang Bang Potatoes Recipe

Ready to meet your new favorite side dish? Bang Bang Potatoes are crispy, golden bites of potato bliss, drizzled with a creamy, sweet-and-spicy sauce that’ll have everyone licking their plates clean. Think crispy roasted potatoes, but with a bold, tangy kick that takes them to the next level!

This dish is perfect for a weeknight dinner, game day snack, or even as a party appetizer. It’s easy to make, packed with flavor, and a guaranteed crowd-pleaser. Let’s do this!

What You’ll Need (Ingredients)

Here’s a quick rundown of what you’ll need for these irresistible Bang Bang Potatoes (full details in the recipe card below):

• Baby potatoes (or Yukon Golds) for that perfect crispy texture
• Olive oil, garlic powder, paprika, and salt for seasoning
• Mayo, sweet chili sauce, and sriracha for the signature “Bang Bang” sauce
• Fresh green onions and sesame seeds for garnish

How to Make It

Making Bang Bang Potatoes is super simple, but the results are restaurant-level good. Here’s the breakdown:

1. Roast the potatoes: Cut your potatoes into bite-sized chunks, toss them in a mix of olive oil, garlic powder, paprika, and salt, then roast them until they’re crispy and golden brown.
2. Whip up the sauce: While the potatoes are roasting, stir together the mayo, sweet chili sauce, and sriracha. Taste and adjust the spice level to your liking.
3. Assemble: Drizzle the Bang Bang sauce over the hot, crispy potatoes and toss to coat.
4. Garnish and serve: Sprinkle on some chopped green onions and sesame seeds for that finishing touch.

Serve them hot and watch them disappear in minutes!

Pro Tips for Perfect Bang Bang Potatoes

• Don’t overcrowd the pan: Spread the potatoes out on the baking sheet so they roast evenly. Crowding them will steam the potatoes instead of crisping them.
• Use parchment paper: It makes cleanup a breeze and helps prevent sticking.
• Adjust the spice: Prefer a milder heat? Use less sriracha. Want it spicier? Add a pinch of cayenne or a drizzle of hot sauce to the sauce.
• Double the batch: Trust me, these go FAST. You’ll want extra!
• Air fryer option: To save time, toss the potatoes in the air fryer at 400°F for 15-18 minutes, shaking halfway through. They’ll be just as crispy!

Make-Ahead Recipe Method

• Prep the potatoes: Cut and season the potatoes ahead of time. Store them in the fridge in an airtight container until you’re ready to roast.
• Make the sauce: The Bang Bang sauce can be made up to 3 days in advance—just keep it in the fridge.
• Reheat with ease: If you have leftovers (unlikely!), warm the potatoes in the oven or air fryer to crisp them back up before serving.

Storage

• Fridge: Store leftover potatoes in an airtight container for up to 3 days. Keep the sauce separate for best results.
• Reheating tips: Reheat the potatoes in the oven or air fryer at 375°F until crispy. Don’t microwave them—they’ll lose their crunch!

Tools for This Recipe

• Baking sheet: A large, rimmed sheet pan does the job perfectly.
• Mixing bowls: For tossing the potatoes and mixing the sauce.
• Silicone spatula: Great for scraping every last bit of that sauce!
• Air fryer (optional): If you’re short on time or want an ultra-crispy finish, this is a game-changer.

FAQs

Q: Can I use a different type of potato?
Yes! Yukon Golds or red potatoes work beautifully. Just avoid starchy potatoes like Russets—they don’t crisp up as well.

Q: Is there a dairy-free version of the sauce?
Absolutely! Swap the mayo for a vegan mayo to make it dairy-free.

Q: Can I make this gluten-free?
Yes! Most of the ingredients are naturally gluten-free, but double-check your sweet chili sauce and sriracha labels to be sure.

Q: Can I make this sauce less spicy?
Of course! Use less sriracha or skip it altogether if you want a sweeter, milder sauce.

These Bang Bang Potatoes will have everyone talking (and eating) nonstop. Perfectly crispy, saucy, and just the right amount of spice—don’t be surprised if they disappear in record time! 🥔✨