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Chilli and rosemary potatoes
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Prep Time:
10 minutes
Cook Time:
55 minutes
Total Time:
65 minutes
Spicy roasted potatoes for a crispy twist on a classic side dish.
Ingredients:
  • 1kg large potatoes, peeled, quartered
  • 60ml (1/4 cup) extra virgin olive oil
  • 1 fresh red chilli, halved lengthways, deseeded, chopped
  • 20.00 ml coarsely chopped fresh rosemary
Instructions:
  • Preheat oven to 220°C. Boil the potato in salted water for 10 minutes until nearly tender. Drain and return to the pan.
  • Pour 2 tablespoons of oil into the pan and swirl to evenly coat. Transfer everything to a roasting pan and then drizzle the remaining oil on top.
  • After baking for 20 minutes, sprinkle in the chili and rosemary, then gently mix everything together.
  • Continue baking for an additional 25 minutes, or until the dish is crispy and beautifully golden brown.

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