Chilli and rosemary potatoes
Chilli and rosemary potatoes are a spicy, aromatic side dish featuring crispy potatoes infused with fiery chili and fragrant rosemary. Roasted to perfection in olive oil, they complement any main course beautifully.
Cook time 55 min
Prep time 10 min
Ingredients:
5 potatoes1/4 cup olive oil
2 red hot chili peppers
1 tbsp rosemary
Chilli and rosemary potatoes are a flavorful and aromatic side dish that brings a perfect balance of heat and herbal notes to your meal. This recipe combines the earthy essence of rosemary with the fiery kick of chili peppers, all brought together by the rich, smooth olive oil. Simple yet delicious, this dish is perfect for any occasion, from a family dinner to a festive gathering.
Instructions:
Preheat your oven to 200°C (400°F).
- Wash the potatoes thoroughly to remove any dirt.
- You can choose to peel the potatoes or leave the skins on, depending on your preference.
- Cut the potatoes into evenly sized cubes or wedges, about 1-inch thick.
- Place the potato pieces in a large mixing bowl.
- Drizzle the olive oil over the potatoes, ensuring they are well-coated.
- Add the finely chopped red chili peppers and rosemary to the bowl.
- Season with salt and pepper to taste.
- Toss all the ingredients together until the potatoes are evenly coated with the oil, chili, and rosemary.
- Spread the seasoned potatoes in a single layer on a baking sheet. Make sure they are not overcrowded to ensure even cooking.
- Place the baking sheet in the preheated oven.
- Roast the potatoes for 30-40 minutes, or until they are golden brown and crispy on the outside and tender on the inside.
- About halfway through the cooking time, stir the potatoes to ensure they cook evenly.
- Once the potatoes are perfectly roasted, remove them from the oven.
- Transfer the chili and rosemary potatoes to a serving dish.
- Garnish with a few extra sprigs of rosemary if desired.
- Serve hot as a delicious side dish with your favorite main course.
This chilli and rosemary potato recipe offers a delightful twist to your usual potato dishes, combining the zing of chili with the fragrant touch of rosemary. Whether served as a side dish or a snack, these potatoes are sure to impress with their robust flavors and perfect texture. Enjoy the compliments that come your way with this simple yet extraordinary recipe.
Chilli and rosemary potatoes FAQ:
The potatoes should be roasted for 30-40 minutes at 200°C (400°F). Check for a golden brown and crispy exterior, and ensure they are tender on the inside.
The potatoes are done when they are golden brown and crispy on the outside. You can test their tenderness by piercing them with a fork; they should be soft inside.
Yes, you can store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to maintain crispiness.
If you don’t have rosemary, you can substitute with thyme or oregano for a different flavor profile. Fresh herbs will yield the best results.
A standard baking sheet (approximately 18x13 inches) works well. Ensure that the potatoes are spread in a single layer to promote even cooking.
Cooking Tips:
- Choose a waxy potato variety such as Yukon Gold or Red Bliss for best results, as they hold their shape better during cooking.
- If you prefer a milder flavor, you can deseed the chili peppers before slicing them.
- For an extra crispy finish, spread the potatoes out on the baking tray so they don't overlap, ensuring even roasting.
- You can also add a pinch of salt and pepper to enhance the overall flavor of the dish.
Nutrition Facts
6 ServingsCalories 130kcal
Protein 3.67g
Carbohydrates 30g
Fiber 3.70g
Sugar 2.07g
Fat 10g
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