CRISPY HOT POTATO SALAD
prep time: 15 mins
cooking time: 30 mins
Recipe source: GOOD CHEF BAD CHEF
ingredients
800g new potatoes, roughly chopped (or ratte potatoes)
1 thyme sprig
100ml vegetable oil
Finely chopped fresh parsley
4 thinly sliced spring onions
3 tbsp hot chilli oil
100g bacon, streaky
1½ tsp smoked paprika
1 red chilli, long deseeded and finely chopped
200ml kewpie mayo
1 lemon, juiced
METHOD
Bring a pot of water with the sprig of thyme to the boil before adding chopped potatoes to it. Cook them until tender and then drain and cool them down slightly.
Preheat your oven to 200°C. Place your oven tray in the oven to preheat the tray and get it nice and hot, add the vegetable oil to the tray to heat up as well. Add potatoes to the tray and roast for about 45 minutes to an hour depending on your oven, you want them looking nice and crispy all over.
Whilst potatoes are cooking, toast of in a dry pan on a medium heat the smoked paprika for 2 minutes before combining it with red chilli, parsley, spring onions, 1-2 tbsp of hot chilli oil, kewpie mayo and lemon juice together, set aside until needed. Reserve some spring onions for garnish.
Sautee your chopped bacon in the same pan over a medium heat adding no extra oil, you want to render down the fat and get a crisp on it. Set aside again.
Once your potatoes are ready, season with salt to taste. Get a large serving bowl and add your chilli mayo dressing first, then your hot potato. Top it with the reserved spring onions, bacon and a little more chilli oil.
