Potatoes with chilli, garlic and rosemary
Indulge in a flavorful twist with our Potatoes with Chilli, Garlic, and Rosemary recipe! Featuring perfectly roasted potatoes infused with aromatic rosemary, fiery red chili peppers, and garlicky goodness, this dish is seasoned to perfection with sea salt and drizzled with extra virgin olive oil. Whether as a side dish or a main course, these crispy and spicy potatoes are sure to delight your taste buds. Ready to elevate your next meal? Dive into this irresistible combination of spices and herbs!
Cook time 65 min
Prep time 20 min
Ingredients:
6 potatoes1 tbsp rosemary
2 red hot chili peppers
2 garlic cloves
1 tsp salt
1/3 cup olive oil
Potatoes with chili, garlic, and rosemary is a flavorful and aromatic dish that offers a perfect blend of heat, earthiness, and warmth. This recipe is simple yet delicious, making it ideal for a weeknight dinner or as a side dish for a festive meal. The distinct combination of fresh rosemary, spicy red chili peppers, and pungent garlic infuses the potatoes with rich flavors that will elevate your dining experience.
Instructions:
- Preheat your oven to 400°F (200°C).
- Wash and scrub the potatoes thoroughly. You can peel them if you prefer, but leaving the skins on adds a lovely texture and flavor.
- Cut the potatoes into even-sized chunks, approximately 1-inch pieces, ensuring they roast evenly.
- In a large mixing bowl, combine the chopped rosemary, sliced chili peppers, minced garlic, and salt.
- Add in the olive oil and mix well to create a fragrant seasoning mix.
- Add the potato chunks to the bowl with the seasoning mix.
- Toss everything together until the potatoes are well-coated with the oil, herbs, and spices. Ensure each piece is evenly covered.
- Spread the coated potatoes in a single layer on a large baking sheet. For best results, use a sheet with a rim to catch any escaping oil.
- Place the baking sheet in the preheated oven.
- Roast the potatoes for about 35-40 minutes, or until they are golden brown and crispy on the outside and tender on the inside.
- Halfway through the roasting time, use a spatula to turn the potatoes, ensuring they cook evenly on all sides.
- Once the potatoes are fully roasted, remove them from the oven.
- Transfer to a serving dish and enjoy them hot as a delightful side dish or a stand-alone snack.
Your potatoes with chili, garlic, and rosemary are now ready to enjoy! This dish brings together a symphony of flavors that will captivate your taste buds with each bite. Serve it hot as a side dish with your favorite main course, or relish it on its own. The beauty of this recipe lies in its simplicity and the natural flavors of the ingredients, making it a versatile and delightful addition to any meal.
Potatoes with chilli, garlic and rosemary FAQ:
Roast the potatoes for about 35-40 minutes at 400°F (200°C). Turn them halfway through to ensure even cooking.
If your potatoes are not crispy, ensure they are spread in a single layer on the baking sheet and consider roasting them longer, checking for doneness every 5 minutes.
Yes, you can use dried rosemary instead of fresh, but use about one-third of the amount, as dried herbs are more concentrated in flavor.
Store leftover roasted potatoes in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for the best texture.
Yukon Gold or red potatoes are recommended for roasting due to their creamy texture and ability to crisp up nicely.
Tips:
- Choose waxy potatoes like Yukon Gold or red potatoes for better texture and flavor absorption.
- If you prefer a milder heat, reduce the amount of chili peppers or remove the seeds before chopping.
- Finely chop the rosemary to ensure it distributes evenly and releases its full aroma.
- Toss the potatoes thoroughly in the olive oil mixture to ensure each piece is well-coated before cooking.
- For an extra crispy finish, bake the potatoes at a high temperature (around 425°F or 220°C) and spread them out in a single layer on the baking sheet.
Nutrition per serving
6 ServingsCalories 160kcal
Protein 4.42g
Carbohydrates 36g
Fiber 4.43g
Sugar 2.36g
Fat 13g
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