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![](/wp-content/uploads/2024/07/Roasted-Lee-Kum-Kee-Chili-Crisp-Potatoes-Hero.png)
![chef name](/wp-content/uploads/2024/02/Zack-Randol.png)
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:
- Preheat the oven to 450°F.
- In a large bowl, combine the quartered potatoes, salt, canola oil and Chili Crisp Oil and mix to coat the potatoes.
- Spread the potatoes onto a baking sheet and bake for 20-25 minutes, or until golden brown and crispy.
Chili Crisp Yogurt:
- In a bowl, stir together the yogurt, lemon juice, shallot, salt and Chili Crisp.
For service:
- Spread the Chili Crisp Yogurt onto the middle of a serving dish.
- 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