Roast chilli potatoes

  •
  • Effort icon Easy
  • July 2007
Roast chilli potatoes
  • Effort icon Easy
  • July 2007
  • Serves icon Serves 6 as a side
  • Time icon 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 Dairy-free recipes

Nutrition: per serving

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

Method

  1. 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.
  2. Scatter with the shredded chilli and spring onions and roast for a further 2 minutes before serving.

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How to make the perfect roast potatoes

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