Crispy Potatoes with Sambal Hot Honey
These potatoes are the best of both world, some are thick and some are thin, all are so so crispy. Smother it in a sambal oelek hot honey and it's true potato heaven on a plate.
Ingredients
- 3 lbs new potatoes or fingerling potatoes
- 3 tbsp extra virgin olive oil
- 2 sprigs fresh rosemary finely chopped
- salt & pepper to taste
- 1/4 cup honey
- 2 tbsp sambal oelek
- 1/4 cup fresh parsley chopped, for garnish
Instructions
- Preheat your oven to 425F and bring a large pot of salted water to a boil. Prepare a large bowl of ice water to the side.
- Split the potatoes into two groups. Use a mandolin to thinly slice one group into potato chip slices, cut the other group into halves.
- Quickly blanch the potato "chips" in the hot water, let them boil for about a minute before transferring to a bowl of ice water.
- Using the same pot of water, boil the potato halves for about 6-8 minutes, or until they are fork tender.
- Drain both potato groups and separate them into two bowls. Drizzle each bowl with olive oil, add the rosemary, salt and pepper and stir. While stirring "rough up" the potato halves to give them more surface area to get crispy.
- Prepare two baking sheets with parchment paper. Evenly space out the potato halves on one sheet, and do the same with the potato "chips" on the other.
- Roast both baking sheets at the same time at 425F. Remove the potato chips after 6-7 minutes, and flip the potato halves at the 15 minute mark, then cook for another 10 minutes or until golden brown.
- While the potatoes are roasting, whisk together the sambal oelek and honey to make the hot honey.
- Remove the potatoes from the oven and toss them together. Drizzle with the hot honey.
- Serve topped with fresh parsley!