Vegan Crispy Chile Potatoes
The trick is the baking soda.
60 minutes, 4 servings
Ingredients
| 1.5 lbs | Fingerling Potatoes |
| 2 tsp | Avocado Oil |
| 2-3 tsp | Chili Crisp |
| 2 | Green Onions |
| 1 Tbsp | Rice Vinegar |
| 1 Tbsp | Soy Sauce |
| to taste | Salt |
| to taste | Pepper |
| 1 tsp | Baking Soda |
Preparation
| 1. Wash and cut the potatoes (1.5 lbs) in half lengthwise. |
| 2. Bring a large pot of water to a boil (about 8 cups). |
| 3. Once the water is boiling, add a bit of salt and the baking soda (1 tsp). |
| 4. After that, add the potatoes to the boiling water. |
| 5. Let the potatoes cook for about 4-8 minutes or until they are fork tender. |
| 6. Drain the potatoes well and add them to a large bowl . |
| 7. Add the chili crisp (2-3 tsp), rice vinegar (1 Tbsp), avocado oil (2 tsp), salt, pepper, and soy sauce (1 Tbsp) to the potatoes and mix well. |
| 8. Lay the potatoes out in a single layer on a baking sheet. |
| 9. Bake the potatoes at 350 degrees for 25-35 minutes or until they are nice and crispy. |
| 10. Flip the potatoes once halfway through the baking time. |
| 11. Garnish the baked potatoes with fresh green onions (2) and more chili crisp. |
Notes
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