Zack Randol
Director of Catering and Culinary Operations
Piada

Roasted Lee Kum Kee Chili Crisp Potatoes

Recipe courtesy of Zack Randol
Sponsor: Lee Kum Kee^®

Servings: 6

Ingredients

Roasted Potatoes:

• 2 lb petite red potatoes, quartered
• 1 tsp kosher salt
• 1 Tbsp canola oil
• 1 Tbsp oil from Lee Kum Kee^® Chiu Chow Style Chili Crisp Oil

Chili Crisp Yogurt:

• 6 oz plain Greek yogurt
• 1 lemon, juiced
• 1 Tbsp minced shallot
• 1 tsp kosher salt
• 2 Tbsp Lee Kum Kee^® Chiu Chow Style Chili Crisp Oil

For service:

• 1 Tbsp minced chives
• 1 Tbsp Lee Kum Kee^® Chiu Chow Style Chili Crisp Oil

Directions

Roasted Potatoes:

1. Preheat the oven to 450°F.
2. In a large bowl, combine the quartered potatoes, salt, canola oil and Chili Crisp Oil and mix to coat the potatoes.
3. Spread the potatoes onto a baking sheet and bake for 20-25 minutes, or until golden brown and crispy.

Chili Crisp Yogurt:

1. In a bowl, stir together the yogurt, lemon juice, shallot, salt and Chili Crisp.

For service:

1. Spread the Chili Crisp Yogurt onto the middle of a serving dish.
2. Gently pile the potatoes on top of yogurt and garnish with the chives and Chili Crisp.

Project Management: Summit F&B
Photography: Carlos Garcia // Food Styling: Peg Blackley