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Crispy Crunchy Potato Dip

Recipe by Bob Morano on InstagramAdded 1 August 2026.

15 minutes to prep, 15 to cook. A zesty, creamy dip that transforms boiled potatoes into a crunchy snack. The mayo base is brightened with vinegar and soy sauce, while chili crunch adds a satisfying snap, making it perfect for gatherings.

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Crispy Crunchy Potato Dip by Bob Morano, a frame from the Instagram video

Method

  1. Bring a pot of salted water to a boil, add the peeled potatoes and cook for 8‑10 minutes until just tender but still firm.

    Kitchen notes · Added by ReelsMeals: Potatoes are just tender but still firm. Avoid cooking them until they fall apart.

  2. Drain the potatoes and spread them on a baking sheet; let them cool completely, about 10 minutes, or refrigerate for 15 minutes to firm up.

    Kitchen notes · Added by ReelsMeals: Potato pieces are cool and firm. Spread them out to cool evenly.

  3. While the potatoes are cooling, prepare the dip base: in a medium bowl whisk together the mayonnaise, vinegar, soy sauce, and chili crunch solids until the mixture is smooth and evenly combined.

    Kitchen notes · Added by ReelsMeals: Dip base is smooth and evenly combined. Whisk before coating the potatoes.

  4. Taste the dip and adjust seasoning if needed, adding a pinch of salt or an extra splash of vinegar for more brightness.

  5. Add the cooled potato pieces to the bowl with the dip and gently toss, ensuring each piece is thoroughly coated.

  6. Transfer the coated potatoes to a serving platter, arranging them in a single layer for optimal crunch.

  7. If desired, quickly fry the coated potatoes in hot oil (350°F / 350°F) for 2‑3 minutes until golden and extra crispy, then drain on paper towels.

    Kitchen notes · Added by ReelsMeals: Coating is golden and extra crisp. Drain briefly on paper towels.

  8. Alternatively, for a lighter option, bake the coated potatoes on a pre‑heated oven at 400°F (400°F) for 12‑15 minutes, turning halfway through, until crisp.

  9. Serve the dip immediately while the potatoes are still warm and crunchy, accompanied by extra chili crunch on the side if desired.

Tips while you cook

Cool potatoes fully
Let the boiled potatoes cool completely on a baking sheet before adding them to the dip.
Whisk dip base first
Whisk the mayonnaise, vinegar, soy sauce, and chili crunch solids together before mixing in the potatoes.
Drain fried potatoes
After frying, place the potatoes on paper towels to remove excess oil before serving.

Notes from ReelsMeals, based on this recipe's ingredients, times and method. They are not the creator's instructions.

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Bob Morano made this.

The recipe comes from Bob Morano’s Instagram reel. ReelsMeals wrote it down from the caption and the voiceover. Check the original if something looks off, and for anything about allergens.

Are you Bob Morano and want this changed? Email [email protected].

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