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Crispy Calabrian Chili Potatoes with Lemon Parsley

These spicy, crunchy potato medallions are the perfect bite. Mix the hot, crispy potatoes with a bright, herby gremolata and it makes the best side dish, appetizer or snack.
Prep Time:15 minutes
Cook Time:45 minutes
Course: Appetizer, Side Dish
Cuisine: American, Fusion, Italian
Keyword: calabrian chili, crispy, potatoes, spicy

Ingredients

For the crispy potatoes

  • 3 large russet potatoes about 15 ounces each
  • 1/4 cup Calabrian chili paste stored in olive oil
  • 1 tbsp extra virgin olive oil
  • salt to taste

For the gremolata

  • 1/2 cup flat leaf parsley packed
  • 1/2 large lemon for juice and zest
  • salt and pepper to taste

Instructions

  • Cut your potatoes into medallion sized pieces, about 1/2 cm thick.
  • Place the potatoes in a large pot, and cover them with cold water. Add a liberal amount of salt to the pot and then bring it to a boil.
  • Boil the potatoes for about 6-8 minutes or until they are fork tender (don't boil too long or you risk them falling apart!) and then drain them and set them aside.
  • Begin preheating your oven to 450F.
  • In a large bowl, toss the potatoes with olive oil, the calabrian chili paste and salt to taste. Make sure each potato is fully coated in the the chili paste, they should look a bit red!
  • On a baking sheet, lay out all the potatoes evenly. Be sure not to crowd the pan.
  • Roast the potatoes at 450F for 20-30 minutes, flipping about halfway through. Remove when the potatoes are golden brown and crispy!
  • While the potatoes are roasting, prepare the lemon parsley condiment.
  • Remove the stems from the parsley and roughly tear the leaves. In a small bowl, add lemon zest and lemon juice and toss. Season with salt and pepper to taste.
  • When the potatoes are out of the oven, let them cool slightly and then serve with the parsley lemon topping.
  • Serve warm :)