Spicy Crispy Potato Salad Recipe
What You Will Need
Ingredients
- 4 lbs golden potatoes, cut into wedges
- ½ teaspoon baking soda
- Salt, to taste
- ½ cup olive oil
- 1 shallot, sliced
- ½ cup parsley, chopped
- 4 stalks green onions, sliced
Dressing
- 1 cup Lee Kum Kee Sriracha Mayo Dressing/Spread
- 2 Tbsp. dijon mustard
- 1 Tbsp. rice vinegar
- 1 cup sweet pickle relish
- 1 Tbsp. Lee Kum Kee Chiu Chow Style Chili Crisp Oil
- salt, to taste
Made with
Lee Kum Kee products
How to make it
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https://www.youtube.com/embed/ynEHX0oZBto
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Heat oven to 425°F. Place potatoes in a large pot of water with baking soda and salt. Bring to a boil and cook for 10-12 until potatoes are very tender. Remove from heat and fully drain.
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Return potatoes to pot and toss with olive oil. Using a wooden spoon or spatula, stir the potatoes, until a mashed potato–like paste has collected around each potato. (This will crisp up in baking.) Spread the potatoes on 2 sheet pans, making sure not to crowd them, then roast for 30 minutes.
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Remove pans from oven, gently toss the potatoes, then return to the oven for another 15-20 minutes until they are deeply browned and crisped. Remove from the oven and rest until you are ready to serve.
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Meanwhile, in a medium bowl, combine the dressing ingredients.
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