Chili Crisp Hasselback Potato
This Chili Crisp Hasselback Potato is bringing you a modern twist on a '50s classic. Take the stunning knife cuts from the traditional version, then top it with a generous ladling of a Mr Bing-infused cream sauce that covers every bite. Created by @HangryInLove
Ingredients
Chili Crisp Hasselback Potato
2 large Russet potatoes
2 Tbsp olive oil
2 Tbsp butter, melted
3 Tbsp Mr. Bing Chili Crisp, divided
Salt
Pepper
Chili Crisp Cream Sauce
Chives, finely chopped for garnish
Chili Crisp Cream Sauce
3 Tbsp butter
2 Tbsp olive oil
1/2 onion
1/2 head garlic
3/4 cup heavy cream
1/4 cup parmesan, freshly shredded
1 Tbsp Chili Crisp
Salt
Pepper
Directions
Chili Crisp Hasselback Potato
- Preheat oven to 400º.
- On a cutting board, place a potato between two chopsticks. Make 1/4” slices across the entire potato (the chopsticks prevent cutting all the way through). Repeat with other potato.
- In a small bowl, whisk together oil, butter, and Chili Crisp until well-combined. Brush mixture all over potatoes and inside of slices.
- On a foil-lined baking sheet, bake potatoes for 70-80 minutes, or until outside is crispy and pulp is cooked through. Remove from heat.
- Ladle cream sauce over each potato. Serve garnished with chives. Enjoy!
Chili Crisp Cream Sauce
- In a pan over medium-high heat, add butter and olive oil. Add onions and cook until soft. Add garlic and cook until fragrant.
- Slowly stir in heavy cream. Slowly bring to a simmer and cook until it begins to thicken. Lower heat as necessary. Stir in parmesan, then Chili Crisp, then salt and pepper to taste.
- Keep sauce on lowest heat, stirring occasionally, until ready to serve.