Last month, I was experimenting by adding Chinese chilli crisp to all my recipes, and this one has turned out to be super addictive! Absolutely love it. My guests at the Thanksgiving dinner also loved it. Best chips ever!!!
Bring a large saucepan of water to the boil and add the potatoes. Par-boil for about 6 to 8 minutes until just tender on the outside but still quite firm on the inside. Drain and allow to cool.
Slice the parboiled potatoes into medium slices. I prefer to leave the skin on the potato for the added crunchiness, but this is optional.
In a frying pan over a medium heat, warm the oil then add the rosemary, green chilli and potatoes, and cook and stir for 3 to 4 minutes, taking care not to break up the potatoes. Add salt to taste and the chilli crisp and cook and stir for another 2 minutes until the potato slices are tender. Serve hot!