Chili Crisp Hasselback Potato Recipe
Put on your polka dot dresses and your Fedora hats, because 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.
PREP TIME
20 mins
COOK TIME
1 hr 10 mins
SERVINGS
4
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
COOKING INSTRUCTIONS:
Chili Crisp Hasselback Potato
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.
PAIRINGS:
Chili Crisp Hasselback Potato
Sauvignon Blanc
Amber Lager
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