Ingredients
- 2 hot chillies, cayenne, jalapeno, ancho, (keep whole)
- 1 chipotle (if possible)
- 3 Tbsp olive oil (Dunford Grove)
- 1.5kg new potatoes or very small waxy potatoes (Ettrick Gardens, Oamaru Organics)
- 4 cloves garlic, peeled
- 2 tsp flaky salt
- 1/2 tsp sweet smoked paprika
- 1 red capsicum (pepper)deseeded, roughly cut
- 1 green capsicum (pepper) deseeded, roughly cut
- 2 Tbsp sherry or cider vinegar
- handful flat-leaf parsley or coriander leaves, roughly chopped
HOT CHILLI POTATOES
Method
- Heat a large heavy-based fry pan or casserole dish over medium heat add the oil and potatoes and one tablespoon salt, cook for 5 minutes allowing the skins to go golden, add the garlic, smoked paprika, chillies and roughly cut capsicums
- Reduce the heat and cover with a lid and cook for about 40 minutes or until the potatoes are tender
- Remove lid and sprinkle with herbs and salt, toss to combine and serve immediately
Comments
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