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Prepare your taste buds for the bold flavors of heart-healthy Bang Bang Potatoes! These crispy, baked potatoes are a delicious alternative to traditional fried recipes. They are diabetic-friendly and low in both sodium and cholesterol, making them perfect for health-conscious foodies. A creamy, sweet and lightly spicy sauce adds a satisfying kick, elevating this easy-to-make dish to weeknight favorite status. Whether as a side dish or appetizer, these potatoes are a tasty way to cut salt out of your diet without compromising on flavor.
Need a tasty appetizer? Explore all of our amazing heart-healthy appetizer recipes!
In a small mixing bowl, add the yogurt, sriracha and maple syrup and stir to combine. Set aside and refrigerate until ready to serve.
Arrange a rack in the center of the oven. Line a large rimmed baking sheet with parchment paper and lightly grease with nonstick cooking spray; set aside. Preheat oven to 450°F.
In a medium pot, add 2 quarts of water and ½ teaspoon baking soda; bring to a rolling boil. Add potatoes and cook until barely fork-tender, about 10 to 12 minutes (Note: Be careful not to overcook them).
Drain parboiled potatoes in colander and return to pot. Shake potatoes around a few times so they become rough on the exterior and to help any excess water evaporate.
In a large mixing bowl, whisk together olive oil, cornstarch, Italian seasoning, garlic powder, paprika, black pepper, onion powder and salt. Transfer potatoes to bowl with cornstarch slurry and toss to coat well.
Transfer potatoes to prepared baking sheet and spread into a single layer, skin-side down. Roast until tender and deep golden brown, at least 30 minutes, but up to 50 minutes (Note: the longer you roast them, the crispier they get, but be careful not to burn them).
When the potatoes are done cooking, transfer to a serving dish, drizzle with Bang Bang Sauce and garnish with sliced green onion.