Chilli and rosemary potatoes
Discover a simple yet flavor-packed side dish with this Chilli and Rosemary Potatoes recipe. Featuring tender potatoes tossed in olive oil, fiery red chili peppers, and aromatic rosemary, this dish offers a perfect balance of heat and herbaceous notes. Ready in just minutes, it's an easy addition to any meal!
- 09 Mar 2025
- Cook time 55 min
- Prep time 10 min
- 6 Servings
- 4 Ingredients
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.
Ingredients:
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.
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.
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.
| Nutrition Facts | |
|---|---|
| Serving Size | 190 grams |
| Energy | |
| Calories 130kcal | 7% |
| Protein | |
| Protein 3.67g | 2% |
| Carbohydrates | |
| Carbohydrates 30g | 9% |
| Fiber 3.70g | 10% |
| Sugar 2.07g | 2% |
| Fat | |
| Fat 10g | 12% |
| Saturated 1.45g | 5% |
| Cholesterol 0.00mg | - |
| Vitamins | |
| Vitamin A 6ug | 1% |
| Choline 22mg | 4% |
| Vitamin B1 0.14mg | 12% |
| Vitamin B2 0.06mg | 5% |
| Vitamin B3 1.93mg | 12% |
| Vitamin B6 0.56mg | 33% |
| Vitamin B9 27ug | 7% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 50mg | 58% |
| Vitamin E 0.11mg | 1% |
| Vitamin K 5ug | 4% |
| Minerals | |
| Calcium, Ca 22mg | 2% |
| Copper, Cu 0.20mg | 22% |
| Iron, Fe 1.49mg | 14% |
| Magnesium, Mg 40mg | 10% |
| Phosphorus, P 100mg | 8% |
| Potassium, K 750mg | 22% |
| Selenium, Se 0.73ug | 1% |
| Sodium, Na 11mg | 1% |
| Zinc, Zn 0.53mg | 5% |
| Water | |
| Water 140g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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