Chili Crisp Breakfast Potatoes with Fresh Herbs
Recipe Date:
January 25, 2024
Cook Time:
01:00:00
Difficulty:
Easy
Measurements:
Imperial (US)
Ingredients
- 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)
Directions
- Preheat oven to 450°F.
- 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.
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.
