Chili Crisp Hasselback Potato

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

  1. Preheat oven to 400º.
  2. 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.
  3. In a small bowl, whisk together oil, butter, and Chili Crisp until well-combined. Brush mixture all over potatoes and inside of slices.
  4. 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.
  5. Ladle cream sauce over each potato. Serve garnished with chives. Enjoy!

 

Chili Crisp Cream Sauce

 

  1. In a pan over medium-high heat, add butter and olive oil. Add onions and cook until soft. Add garlic and cook until fragrant.
  2. 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.
  3. Keep sauce on lowest heat, stirring occasionally, until ready to serve.

Older Post Newer Post