Hasselback Potatoes with Chili Crunch
These hasselback potatoes with chili oil 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.
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!