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Recipe Rosemary Chili Garlic Smashed Potatoes

Rosemary Chili Garlic Smashed Potatoes

  • Difficulty Level: 2
  • Serves Serves: 5
  • Preparation

    10mins

  • Cooking

    40mins

Recipe Video Vegetarian Fusion Vegetable Appetizer Dinner Lunch Less Than 60 mins

What You Will Need

Ingredients

  • 1 lb. baby Yukon gold potatoes
  • 2 Tbsp. olive oil
  • 2 tsp. Lee Kum Kee Minced Garlic
  • 2 tsp. fresh chopped rosemary
  • ¼ cup grated parmesan cheese

Seasoning

  • 1 Tbsp. Lee Kum Kee Chiu Chow Style Chili Oil
  • ½ tsp. salt
  • ½ tsp. ground black pepper

Made with
Lee Kum Kee products

Chiu Chow Style Chili Crisp Oil, 7.2 oz (205 g), Jar (MS)

Chili Sauce, Oil

Chiu Chow Style Chili Crisp Oil
Garlic

Other Sauces

Minced Garlic

How to make it

  1. https://www.youtube.com/watch?v=vZLjvOL_Ltc&feature=youtu.be
  2. Preheat the oven to 425˚F. 
  3. Add the potatoes to a large pot filled with cold water. Bring the water to a boil and cook until the potatoes are fork tender, about 15-20 minutes. Drain the potatoes and allow them to cool slightly. 
  4. Place the potatoes onto a baking sheet. Use a glass to press down on the potatoes so that they are smashed. Add in the olive oil, Lee Kum Kee Chiu Chow Style Chili Oil, Lee Kum Kee Minced Garlic, rosemary, parmesan, salt, and pepper. Toss to combine. 
  5. Roast the potatoes in the oven for 15 minutes. Flip the potatoes over and bake for another 12-15 minutes until crispy. 
  6. Remove the potatoes from the oven and enjoy!

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