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Chili Crisp Breakfast Potatoes with Fresh Herbs

Chili Crisp Breakfast Potatoes with Fresh Herbs
Recipe Date:
January 25, 2024
Cook Time:
Imperial (US)
  • 3 tbsps extra virgin olive oil
  • 4 tbsps chili crisp, separated (found in the international aisle of most grocery stores)
  • 2 lbs yukon gold baby potatoes, quartered (1/8th if large)
  • 1/3 cup grated parmesan cheese
  • salt and freshly ground black pepper
  • 1 tbsp fresh dill, roughly chopped
  • 2 tbsps chopped fresh chives
  • 6 soft or hard boiled eggs, halved or quartered (optional)
  1. Preheat oven to 450°F.
  2. On a large baking sheet, toss together the olive oil, 2 tbsp chili crisp, potatoes, parmesan, and a small pinch each of salt and pepper. Transfer to the oven and roast for 40-45 minutes, tossing halfway through.
  3. Remove the potatoes from the oven and transfer to a serving plate, draining off any excess grease. Add eggs if using. Drizzle with more chili crisp, and finish with fresh dill and chives.


Take a look at our recommended pairing below.