Flavor Trends, Strategies and Solutions for Menu Development
Photo Credit: Carlos Garcia
4: Roasted Lee Kum Kee Chili Crisp Potatoes
Zack Randol | Director of Catering and Culinary Operations | Piada Italian Street Food
In this spicy starter from Chef Zack Randol, crispy potatoes are piled high atop a creamy bed of chili crisp yogurt. Greek yogurt gets a flavor boost from lemon juice, minced shallot, kosher salt and more Lee Kum Kee® Chiu Chow Style Chili Crisp Oil, which is also used for a final drizzle. “The yogurt balances out some of the spiciness and fattiness of the oil, and the chili crisp isn’t so spicy as to undercut the cooling effect of the yogurt,” he says. “It’s exciting to play with favorites like roasted potatoes and give them new flavor and textural balance.”
This recipe feature is part of the Kitchen Collaborative recipe-development initiative formed by Summit F&B and Flavor & The Menu with support from a handful of sponsor brands and commodity boards. Sign up for our e-newsletter to receive Kitchen Collaborative content in your inbox.
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