Spicy Parmesan Potatoes
What You Will Need
Ingredients
- 2 lb. baby potatoes, halved lengthwise
- chives, sliced, for garnish
Seasoning
- 2 Tbsp. Lee Kum Kee Chiu Chow Style Chili Crisp Oil, divided
- salt, to taste
Sauce Mix
- 1/3 cup (pre) grated Parmesan cheese
- 1 tsp. Lee Kum Kee Minced Garlic
- 1 tsp. Lee Kum Kee Panda Brand Cooking Soy Sauce
- 1/2 tsp. smoked paprika
- 1/4 tsp. Lee Kum Kee Coarse Ground Black Pepper
Made with
Lee Kum Kee products
How to make it
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https://www.youtube.com/embed/EXm4UBE9IZs
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Preheat oven to 400˚F. In a small bowl stir together cheese, Lee Kum Kee Minced Garlic, Lee Kum Kee Panda Brand Cooking Soy Sauce, paprika, and Lee Kum Kee Coarse Ground Black Pepper.
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Brush 1 tablespoon Lee Kum Kee Chiu Chow Style Chili Crisp Oil into the bottom of a glass baking dish.
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Sprinkle cheese mixture evenly over brushed oil, in the baking dish. Press cut-side of potatoes into the cheese mixture (trying not to move the potatoes once they are set down).
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Carefully brush tops of potatoes with remaining Lee Kum Kee Chiu Chow Style Chili Crisp Oil and season with salt. Roast potatoes for 28-32 minutes or until tops have wrinkled and potatoes are just fork tender.
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Remove from oven and break apart any Parmesan crisp pieces connecting the potatoes together. Transfer potatoes to a platter and top with chives. Enjoy!
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