Addictive Bang Bang Potatoes Ready in 30 Minutes

There’s something magical about crispy potatoes with a spicy kick that makes everyone reach for seconds. My bang bang potatoes became a family favorite after I first served them at a game night – they disappeared faster than the chips! The secret’s in that irresistible combo of crispy-on-the-outside, tender-on-the-inside potato wedges smothered in a creamy, spicy sauce. Trust me, once you try these, you’ll understand why my friends keep asking me to bring them to every potluck. They’re ridiculously easy to make too – just toss, bake, and sauce. Perfect for when you want something impressive without spending hours in the kitchen.

Why You’ll Love These Bang Bang Potatoes

These potatoes are downright addictive, and here’s why:

• Crispy perfection: The cornstarch coating gives them that golden, crunchy exterior while keeping the inside tender.
• Bold flavors: The mix of smoky paprika, garlic, and that spicy-sweet sriracha mayo sauce? Absolute magic.
• Effortless to make: Just toss, bake, and drizzle—no fancy techniques or hours of prep needed.
• Versatile: Serve them as a snack, side, or even a game-day crowd-pleaser. (Trust me, they vanish fast!)

Seriously, one bite and you’ll be hooked.

Ingredients for Bang Bang Potatoes

Here’s everything you’ll need to make these irresistible potatoes—grab these simple ingredients, and you’re halfway to crispy-spicy perfection!

• For the potatoes: 4 medium russet potatoes (cut into wedges), 2 tablespoons cornstarch, 1 teaspoon paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 2 tablespoons vegetable oil
• For that killer sauce: 1/4 cup mayonnaise, 1 tablespoon sriracha (adjust to taste!), 1 teaspoon honey, 1 teaspoon lime juice
• For garnish: 1 tablespoon chopped green onions

Pro tip: Cut your potato wedges evenly—thick enough to stay fluffy inside but thin enough to get nice and crispy!

How to Make Bang Bang Potatoes

Ready to make the crispiest, most flavorful potatoes ever? Here’s how:

1. Preheat your oven to 425°F (220°C). Trust me, a hot oven is the secret to that golden crunch.
2. Toss the potato wedges with cornstarch, paprika, garlic powder, salt, and black pepper in a big bowl. The cornstarch is your crispy BFF here.
3. Drizzle with oil and mix until every wedge is evenly coated. Don’t skip this—it’s what makes them crisp up so nicely.
4. Spread them out on a baking sheet in a single layer. Crowding is the enemy of crispiness!
5. Bake for 25-30 minutes, flipping halfway through. That flip is key to even browning. You’ll know they’re done when they’re golden and crispy.
6. Make the sauce by whisking mayo, sriracha, honey, and lime juice. Taste and adjust—add more sriracha if you’re feeling brave!
7. Drizzle the sauce over the potatoes, sprinkle with green onions, and serve immediately. Watch them disappear!

See? Easy as pie—well, crispy potatoes.

Baking vs. Air Frying

If you’re in a hurry, toss them in the air fryer at 400°F (200°C) for 15-18 minutes. The oven gives that classic crispiness, but the air fryer is a speedy alternative!

Tips for Perfect Bang Bang Potatoes

Want to take your potatoes from great to legendary? Here are my foolproof secrets:

• Broil for that extra crunch: After baking, broil for 2-3 minutes—watch closely!—to get those edges extra crispy.
• Control the heat: Start with 1 tablespoon sriracha, then taste and add more if you dare. (My sister adds an extra teaspoon—ouch!)
• Single layer magic: No overlapping wedges! Crowding = soggy potatoes, and we will not stand for that.
• Cut evenly: Wedges about 1/2-inch thick cook perfectly—too thin burns, too thick stays mushy.

Follow these, and you’ll get crispy, saucy perfection every time!

Serving Suggestions for Bang Bang Potatoes

These crispy potatoes are crazy versatile! Serve them as an appetizer with extra sauce for dipping, or pile them next to burgers, grilled chicken, or even tacos. My personal favorite? A big platter with cold beer at game night—they never last long!

Storage and Reheating

If—by some miracle—you have leftovers, stash them in an airtight container for up to 3 days. Want them crispy again? Skip the microwave (it turns them sad and soggy) and reheat in the oven or air fryer at 375°F until they’re back to their crunchy, glorious selves. Just 5-7 minutes is all it takes!

Bang Bang Potatoes FAQs

Can I use sweet potatoes instead?
Absolutely! Sweet potatoes work wonderfully—just cut them slightly thinner since they take longer to crisp up. The sweet-spicy combo is downright addictive.

How do I make these less spicy?
Easy fix—just reduce the sriracha to 1 teaspoon (or skip it entirely). You can also add extra mayo or a squeeze of honey to balance the heat.

Can I prep these ahead of time?
You bet! Toss the wedges with spices and oil up to 4 hours before baking. Keep them chilled, then pop in the oven when ready. The sauce can be made 2 days ahead—just stir before using.

Why are my potatoes soggy?
Ah, the dreaded sogginess! Usually means overcrowded pan or not flipping halfway. Next time, spread them out more and don’t skip that mid-bake flip.

Can I make these gluten-free?
Already are! Just double-check your cornstarch brand to be safe. Some folks use arrowroot powder instead with great results.

Nutritional Information

Note: Nutrition values are estimates and will vary based on ingredient brands and sizes. Per serving (about 1/4 of the recipe):

• Calories: 220
• Fat: 12g (2g saturated)
• Carbs: 25g (3g fiber)
• Protein: 3g

Not bad for something this delicious, right? The potatoes themselves are pretty light—it’s that addictive sauce that adds the extra richness!

I’d love to hear how your bang bang potatoes turn out! Did you go extra spicy or keep it mild? Found a genius serving combo I should try? Drop a comment below—I read every single one. And if you snapped a pic of those crispy golden wedges (you know you did), tag me on Instagram! Nothing makes me happier than seeing your kitchen creations. Happy cooking, friends—now go enjoy those addictive potatoes!

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