Boiled Potatoes with Chili: Simple, Spicy Comfort Food in Minutes

Ingredient Overview & Easy Swaps

1. Potatoes (200g)

• Any kind works—Yukon gold, red, new, or even fingerlings. Just cut into even-sized chunks for even cooking.

• Swap: Use sweet potatoes for a sweeter flavor contrast.

2. Chili (1 fresh)

• Choose your spice: green or red, mild or hot (jalapeño, serrano, Thai, or Fresno).

• No fresh chili? Use chili flakes, chili oil, or a dash of hot sauce.

3. Oil (1 tbsp)

• Olive oil works beautifully, but sunflower, canola, or any neutral oil is fine.

• For flavor: Use chili oil or add a drop of toasted sesame oil for an Asian-inspired twist.

4. Salt (1 tsp)

• Sea salt or kosher salt for best taste.

• Enhance: Try adding a squeeze of lemon or lime juice for a tangy kick.

Optional Add-ons:

• Toss in chopped fresh herbs (parsley, cilantro, chives)

• Sprinkle with black pepper, garlic powder, or smoked paprika

• Add a handful of finely sliced green onions

Nutrition Facts (Per Serving)

• Calories: 180 kcal

• Protein: 4g

• Fat: 4g

• Carbohydrates: 34g

• Fiber: 3g

• Sodium: 800mg

• Key nutrients: Potassium, vitamin C, fiber

Step-by-Step: How to Make Boiled Potatoes with Chili

1. Boil the Potatoes

• Wash and cut 200g potatoes into bite-sized pieces (leave skins on for more fiber!).

• Place in a pot, cover with cold water, and add a pinch of salt.

• Bring to a boil, reduce heat, and simmer for 15 minutes or until just fork-tender.

• Drain well.

2. Prep the Chili Dressing

• While potatoes cook, finely chop 1 chili (deseed for less heat).

• In a small bowl, combine chili with 1 tbsp oil and 1 tsp salt.

• Mix well.

3. Combine & Serve

• Place hot, drained potatoes in a bowl or on a platter.

• Drizzle chili-oil mixture over potatoes and toss gently to coat.

• Taste and adjust salt as needed. Sprinkle with herbs or extra chili if you like.

Tips & Tricks for the Best Potatoes with Chili

• Potato texture: For extra flavor, lightly crush potatoes before adding the chili oil so they absorb more dressing.

• Make it ahead: This dish is tasty warm or at room temperature—perfect for meal prep or lunchboxes.

• Bulk it up: Add cooked beans or a handful of cherry tomatoes for a heartier salad.

• Balance the heat: Add a teaspoon of honey or sugar to the chili oil for sweet-and-spicy flavor.

• Meal inspiration: Serve alongside grilled meats, eggs, curries, or tuck into wraps for extra kick.

Creative Serving Ideas

• Tapas or mezze: Offer as a spicy potato salad with other small dishes.

• Picnic side: Pack into jars to take on the go for a satisfying snack.

• Bowl meal: Serve over greens or cooked grains with a drizzle of yogurt or tahini.

• Breakfast: Top with a poached egg and extra chili oil for a fiery start to your day.

Frequently Asked Questions (FAQ)

Q: Can I use leftover potatoes?
A: Absolutely—just warm or use cold, then toss with chili oil and salt.

Q: What if I like it less spicy?
A: Use mild chili varieties or reduce the amount. You can even use sweet peppers for a no-heat option.

Q: Can I roast the potatoes instead?
A: Yes—roast in a 200°C (400°F) oven with oil and salt for 25 minutes, then toss with chili and more oil.

Q: Is this vegan and gluten-free?
A: Yes, with these basic ingredients, it’s both vegan and gluten-free.

Q: How long does it keep?
A: Store leftovers in the fridge for up to 3 days.