When you think about the criteria of a top-notch recipe—super tasty, texturally balanced, easy to make, crowd-pleasing—Bang Bang Potatoes (a popular side dish) checks all of the boxes, and then some.
Dotdash Meredith Food Studios
With just 15 minutes of prep and five simple steps, the recipe comes together in no time. The keys to this winning side dish are the crispy, crunchy potatoes and the perfectly tangy bang bang sauce that will have your taste buds tingling for hours.
What Makes a Recipe a “Bang Bang” Recipe?
Morgan Glaze/Food Stylist: Julian Hensarling/Prop Stylist: Christina Daley
The term “bang bang” originated in China at the turn of the 20th century and referred to the sound of pounding chicken, not to the tangy sauce that accompanied it. A century later, an Americanized version of the sauce gained popularity in the United States when Bonefish Grill added bang bang shrimp as a special item to its menu. It was such a hit that Bonefish quickly added the shrimp to its regular menu. Packing a sweet-and-spicy punch, bang bang sauce is usually made with mayonnaise, Sriracha chili sauce, sweet Thai chili sauce, and rice vinegar.
What’s in Bang Bang Potatoes?
Dotdash Meredith Food Studios
- Potatoes: Besides being adorably tiny, baby gold potatoes are a great choice for roasting because they have the right amount of waxiness to hold their shape and develop nice caramelization. Another bonus is that because they are small, you only have to cut the golden potatoes in half, not multiple times. Be sure to pick potatoes that are similar in size so that they cook evenly.
- Spices: The cornstarch slurry combines onion and garlic powders with paprika for a savory, slightly spicy coating that gives the potatoes a delicious, crunchy crust when roasted.
- Bang Bang Sauce: Mayonnaise forms the base and is flavored with two chili sauces: Sriracha (thick, tangy, and slightly sweet) and Thai (also known as sweet chili sauce), a sweet condiment with sour and spicy notes. The final ingredient, rice vinegar, adds the perfect amount of acidity.
The Secret to the Potatoes’ Crispiness
Dotdash Meredith Food Studios
The yummy sauce isn’t the only star of this dish; many fans applaud the crisp potatoes that crackle when you bite into them. Our process ensures a crunchy texture every time. First, selecting baby golden potatoes means the spuds will hold their shape, allowing for the desired crispness. And because the potato pieces are small, they’ll cook more quickly and evenly. Also, tossing the potatoes in the cornstarch slurry creates a flavorful crust during roasting. Lastly, for your potatoes to develop crisp edges, they must remain in contact with the hot baking sheet. That’s why it’s important to flip them over a couple of times so that all sides caramelize.
What Reviewers Said
Allrecipes community members left glowing comments about Bang Bang Potatoes—and we couldn’t have said it better ourselves:
- “The crispiness of the potatoes, the crunch of the scallions, the spicing that wasn’t too hot for ‘regular’ people, all came together in my new favorite recipe. I made it exactly as written, and I wouldn’t change a thing.” —minaayindra
- “Seldom do I go… ‘dang this is a keeper for my list of sides.’… Probably like you, I usually get food fatigue, always looking for that elusive, pop!, combo, the 4.9’s. These are a hit! Made them…for a church potluck….“Gone in 60 seconds.” —David Starnes
- “It’s definitely a banger keeper! Love season potatoes and those crispy bits. Yummy. Easy to make! A must-have recipe.” —Catherine Rose Harris
- “Great with any kind of grill[ed] meat. A definite keeper in this house.” —nolatwolvnv