Crispy roasted potatoes with spicy chili oil Jeanette Feeling Crispy

A tempting side dish or snack: crispy baby potatoes coated in a glossy, fiery oil full of flavor and crunch.

This easy recipe for spicy potatoes will turn any meal into a flavor explosion.

Ingredients (for 2–3 persons)

• 500 g small baby potatoes (with skin)
• 1 tbsp olive oil
• 1 tsp sea salt
• 1 tbsp lemon juice
• Fresh coriander or parsley, finely chopped
• 1–2 tbsp Jeanette Feeling Crispy Oil
• Optional: sesame seeds, lime wedges

Preparation

1. Boil the potatoes in salted water until just tender (about 10–12 minutes). Drain and let them evaporate slightly.
2. Fry the baby potatoes in a skillet with olive oil over medium heat until golden brown and crispy all over (about 10 minutes). You can also flatten them with a spatula for extra crunch!
3. Add lemon juice , and season with salt.
4. Remove from the heat and stir 1 to 2 tablespoons of Jeanette Feeling Crispy Oil into the warm potatoes. Make sure the oil is evenly distributed.
5. Garnish with fresh coriander or parsley , perhaps some sesame seeds, and serve with a wedge of lime.

Serving idea

• Delicious as a side dish with grilled chicken, tofu or barbecue.
• Also perfect as a snack with a fresh yoghurt dip on the side.

Want to make this flavor bomb yourself? Order your jar of Jeanette Feeling Crispy now via this link.

Tip : also delicious over fried eggs or grilled vegetables!

Experience your spiciness