Aussie Spiced Chicken & Crispy Potatoes
Top recipes from HelloFresh markets around the world
In honor of this year’s summer games, we bring you a gold medal winner of our own! From HF Australia, these juicy spice-crusted chicken cutlets are savory and just a little spicy. You’ll roast them beside smashed potatoes that crisp up perfectly in a hot oven. Serve it all with a lightly dressed mixed green salad and creamy truffle mayo for dipping like a champ!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
12 ounce
Potatoes
1 tablespoon
Cajun Spice Blend
1 tablespoon
Fry Seasoning
1 tablespoon
Brown Sugar
10 ounce
Chicken Cutlets
4 tablespoon
Mayonnaise
(Contains Eggs)
2 g
Truffle Seasoning
2 ounce
Mixed Greens
5 teaspoon
Rice Wine Vinegar
Not included in your delivery
Salt
Pepper
1 teaspoon
Olive Oil
1 tablespoon
Cooking Oil
Nutrition Values
Utensils
Instructions
• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. • Dice potatoes into 1-inch pieces. Place potatoes in a medium microwave-safe bowl; cover with plastic wrap and microwave until just tender, 8-10 minutes. (You’ll finish the potatoes in Step 4.)
• Meanwhile, in a second medium bowl, combine ½ TBSP Cajun Spice Blend, ½ TBSP Fry Seasoning, 1 tsp brown sugar, salt (we used ¾ tsp; 1½ tsp for 4 servings), and pepper (for 4, use 1 TBSP Cajun Spice, 1 TBSP Fry Seasoning, and 2 tsp brown sugar). (Be sure to measure Cajun Spice Blend and Fry Seasoning, we sent more!) • Pat chicken* dry with paper towels; season all over with salt. Add chicken to bowl with spice mixture. Add a drizzle of oil; toss to coat. Set aside. • In a small bowl, combine mayonnaise with as much truffle seasoning as you like. Season with salt and pepper. (Reserve any remaining truffle seasoning for another use.)
• Toss potatoes on a baking sheet with a drizzle of oil, salt, and pepper. • Using the bottom of a mug or measuring cup, smash potatoes until they are about ½-inch thick.
• Spread potatoes out in a single layer on one side of baking sheet. Place chicken on empty side of sheet. (For 4 servings, spread potatoes out across entire sheet; place chicken on a second sheet.) • Drizzle potatoes and chicken with oil; roast on top rack until potatoes are browned and crispy and chicken is cooked through, 15-20 minutes. (For 4 servings, roast on top and middle racks, swapping rack positions halfway through.) • Transfer chicken to a cutting board.
• About 5 minutes before potatoes and chicken are done, in a large bowl, toss together mixed greens, vinegar, and a drizzle of olive oil. Taste and season with salt and pepper.
• Slice chicken crosswise. • Divide chicken, potatoes, and salad between plates. Serve with truffle mayo on the side for dipping.
Chicken is fully cooked when internal temperature reaches 165°.
