Crispy Chili Crisp Potatoes
Crispy Chili Crisp Potatoes
Chili Crisp or Chili Oil has become one of the more popular condiments of late. It happens to be one of my favorite things to add to everything! Think beyond Ramen bowls and try it on scrambled Tofu/Vegan Eggs, in Fried Rice dishes and of course use it to make these delicious crispy Chili Crisp Potatoes! There are so many varieties of Chili Crisp that range in heat levels from very spicy, moderately spicy and just salty/ umami. You can always find them in your local Asian markets but nowadays you can generally find at least one in your regular grocery chain.
Serves 4
Ingredients
1.5 Lbs (680 g) Fingerling Potatoes (Yukon Golds work well too)
2 tsp (10 ml) Avocado Oil
2-3 tsp (10 -15 g) Chili Crisp Oil (they’re are many brands some are hotter than others so go with your preferred heat level)
2 Green Onions sliced thin
1 Tbsp (15 ml) Rice Vinegar
1 Tbsp (15 ml) Soy Sauce
Salt & Pepper to taste
Directions
1. Wash and cut the potatoes in half lengthwise. Bring a large pot of water to boil. Once boiling add in a bit of salt and the baking soda then the potatoes. Let the potatoes cook for about 4-8 minutes or until fork tender. Drain well and add them to a large bowl.
2. Add the chili crisp, rice vinegar, avocado oil, salt, pepper and soy sauce and mix well. Lay them out in one single layer on an a baking sheet.
3. Bake them at 350 for 25 -35 minutes or until nice and crispy. Flip once halfway through baking time.
4. Garnish with fresh green onions and more chili crisp.
