Hasselback Potatoes with Chili Crunch
These hasselback potatoes with chili crunch are an impressive (and delicious!) side dish. Perfectly roasted, thinly sliced potatoes are drizzled with a fiery chili crisp topping, making every bite a satisfying mix of textures and flavors. Whether you’re hosting a Christmas dinner party, cooking a cozy meal at home, or looking for a creative twist on a classic side dish, this recipe is sure to impress you and your guests.
Why Hasselback Potatoes with Chili Crunch?
The Hasselback technique transforms an ordinary potato into something extraordinary. Thin slices fan out during roasting, creating a stunning visual effect and ensuring maximum crispiness on the edges while keeping the center fluffy. This cooking method also allows the seasoning to penetrate every crevice, delivering flavor in every bite.
The Star of the Show: Chili Crunch
If you haven’t tried chili crunch (or chili crisp), you’re missing out on a culinary game-changer. This versatile condiment, packed with crispy bits of chili, garlic, and parsley, adds a spicy, savory, and slightly smoky kick to any dish. Paired with buttery, roasted potatoes, it’s a match made in foodie heaven.
Pro tip: There are several excellent chili crunch brands on the market, like Fly By Jing, Momofuku, or Lao Gan Ma. You can also customize the flavor by adding a touch of honey for sweetness or extra sesame oil for nuttiness.
Why You’ll Love This Recipe
- Visual Appeal: The fan-like slices of the Hasselback potatoes are stunning on the plate.
- Flavor Explosion: The combination of buttery potatoes and spicy chili crunch is unforgettable.
- Versatility: These potatoes pair perfectly with roasted vegetables, tofu, or even a simple salad for a lighter meal.
- Customizable Heat: Adjust the spice level to suit your taste by adding more or less chili crunch.
Cutting Hasselback potatoes can be a bit tricky, but these tips will help ensure perfect, evenly sliced potatoes every time:
1. Use Chopsticks or Wooden Spoons as Guides
- Place the potato between two chopsticks, skewers, or wooden spoons. This creates a barrier that prevents you from slicing all the way through.
- As you cut, the chopsticks will stop your knife at the perfect depth, leaving the base intact.
2. Pick the Right Knife
- Use a sharp, thin-bladed knife for clean, precise cuts. A dull or thick knife can crush the potato or result in uneven slices.
3. Keep the Potato Stable
- If your potato rolls around, cut a small slice off the bottom to create a flat surface. This helps the potato stay steady while you cut.
4. Be Consistent with Your Slices
- Aim for slices about ⅛ inch (3 mm) apart. Consistent spacing ensures even cooking and crispy edges.
- If you’re worried about uneven cuts, mark the spacing lightly with your knife before making full cuts.
6. Use a Cutting Board with a Towel
- Place a damp towel under your cutting board to prevent it from sliding around as you work.
Check out more recipes:
Moroccan Cauliflower Couscous Salad
Hasselback Potatoes with Chili Crunch
Ingredients
- 4-5 medium sized potatoes
- 2 tbsp olive oil
- ½ tsp salt
Chili crunch
- 2 tbsp olive oil
- 1 tsp chili flakes
- 4 cloves garlic minced
- 1 tbsp chopped parsley
Instructions
- Preheat your oven to 400°F (200°C). Wash and dry your potatoes, then place each one between two chopsticks or wooden spoons. This trick prevents you from slicing all the way through as you make thin slits about ⅛ inch apart along the length of the potato.
- Arrange the potatoes on a lined baking sheet. Drizzle with olive oil and sprinkle with salt, massage the oil into the cuts. Roast for 50-60 minutes until crispy on the outside and soft on the inside.
- Meanwile prepare the chili crunch. In a small pan add olive oil, chili flakes, garlic and parsley. Fry for about 2-3 minutes until garlic is nice and golden. Be careful not to burn the mixture.
- Once out of the oven, top the potatoes with hot chili crunch. Serve immediately and bask in the compliments!
This looks delicious!
Thank you so much!