If you've ever had or , you know the flavor profile belongs on almost all your favorite foods—including potatoes. Here, we take bang bang sauce—a combination of mayo, sweet Thai chili sauce, sriracha, and rice vinegar—and drizzle it over shatteringly crispy oven-roasted potatoes. A cornstarch slurry coats the potatoes for an extra-crunchy crust on each spud. The combination of flavors and textures in this dish is not to be missed. Here's how to make it.
Ingredients
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1 1/2 lb. baby gold potatoes, peeled and halved
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2 tablespoons olive oil
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1 tablespoon cornstarch
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1 teaspoon kosher salt
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1/2 teaspoon onion powder
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1/2 teaspoon garlic powder
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1/4 teaspoon paprika
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1/2 cup mayonnaise
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2 tablespoons whole buttermilk
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2 tablespoons Sriracha chile sauce
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1 tablespoon sweet Thai chili sauce
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1 teaspoon rice vinegar
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sliced scallions for garnish
Directions
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Gather all ingredients.
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Dotdash Meredith Food Studios
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Preheat the oven to 450 degrees F (230 degrees C).
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Toss together potatoes and olive oil on a large rimmed baking sheet until fully coated. Whisk together cornstarch, salt, onion powder, garlic powder, and paprika in a small bowl until combined. Sprinkle evenly over potatoes; toss to coat, arranging potatoes in an even layer.
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Dotdash Meredith Food Studios
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Bake in the preheated oven until deep golden brown and crispy on all sides, stirring every 10 minutes, 30 to 35 minutes. Remove from oven and let rest on baking sheet for 5 minutes before transferring to a serving dish.
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Meanwhile prepare the sauce; whisk together mayonnaise, buttermilk, Sriracha, sweet Thai chili sauce, and rice vinegar in a small bowl until fully combined. Drizzle sauce over potatoes; garnish with sliced scallions.
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Dotdash Meredith Food Studios
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