Roast chilli potatoes

Name: Roast chilli potatoes
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: Serves 6 as a side
Ingredients: 1.3kg medium potatoes, quartered; 3tbsp olive oil; 2 long red chillies, deseeded and finely shredded; 4 spring onions, trimmed and finely shredded

Easy
July 2007

Easy
July 2007

Serves 6 as a side
Prep time 20 min, oven time 1 hour

Add a little heat to your usual roast potatoes with our chilli and spring onion-spiked recipe. They’re fantastic served with a roast chicken and gravy.

Dairy-free recipes

Nutrition: per serving

Calories: 213kcals
Fat: 6g (0.8g saturated)
Protein: 5g
Carbohydrates: 37.4g (2.6g sugars)
Salt: trace

Nutrition: per serving

Calories: 213kcals
Fat: 6g (0.8g saturated)
Protein: 5g
Carbohydrates: 37.4g (2.6g sugars)
Salt: trace

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Ingredients

1.3kg medium potatoes, quartered
3tbsp olive oil
2 long red chillies, deseeded and finely shredded
4 spring onions, trimmed and finely shredded

Ingredients

1.3kg medium potatoes, quartered
3tbsp olive oil
2 long red chillies, deseeded and finely shredded
4 spring onions, trimmed and finely shredded

Method

Preheat the oven to 200°C/fan°C/gas 6. Boil the potatoes for 10 minutes. Drain well and put in a large roasting tin. Toss with the oil and some sea salt. Roast for 1 hour, turning once or until they are golden and crispy.
Scatter with the shredded chilli and spring onions and roast for a further 2 minutes before serving.

Method

Preheat the oven to 200°C/fan°C/gas 6. Boil the potatoes for 10 minutes. Drain well and put in a large roasting tin. Toss with the oil and some sea salt. Roast for 1 hour, turning once or until they are golden and crispy.
Scatter with the shredded chilli and spring onions and roast for a further 2 minutes before serving.