Full Recipe
Author
Food Network Kitchen | 2025-09-23
Description
Chile crisp is the finishing touch that makes this dish addictive. The potatoes roast in a miso–maple glaze until the edges are caramelized and sticky, then the chile crisp comes in with that savory heat and little crunchy bits to wake everything up. I like using a milder, non-Sichuan version here so it doesn't overwhelm the sweetness of the potatoes, but honestly, any jar you have will work. Spread seasoned labneh underneath for cool tanginess, spoon the potatoes on top and don't be shy with the extra drizzle of chile crisp at the end—it ties all the flavors together.
