Roast potatoes with chilli flakes. Carefully add the potatoes and toss to coat in the oil. Drain on kitchen paper and transfer to a warmed dish to serve. They cooked in the oven at the same times as the chicken so.
Anna Hansen flavours her beautifully golden and crisp roast potatoes with warming Urfa chilli, punchy garlic and nigella seeds.
A fabulous alternative veg side for a Sunday roast.
Opinions vary on which potato is best for roasties, but here Gordon suggests Maris Piper, so we followed suit.
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Carefully add the potatoes and toss to coat in the oil. Drain on kitchen paper and transfer to a warmed dish to serve. They cooked in the oven at the same times as the chicken so.
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Ingredients of Roast potatoes with chilli flakes:
- You need 6 - potatoes.
- You need to taste Salt.
- Give - Black pepper.
- Need Olive oil.
- Provide for Chilli flakes.
- Prepare of Semolina only a sprinkle.
Place potatoes on a large rimmed baking sheet. Toss potatoes with olive oil and seasonings, to get everything well coated. Spread out the potatoes evenly on the baking pan. I made a half-recipe exactly as per the recipe for ingredients, except I used half of a finely chopped serrano chile instead of red pepper flakes, because I was out.
Roast potatoes with chilli flakes process:
- Par boil the potatoes in a pan. I usually add them in boiling water speeds up the process. Also take the skin off before boiling..
- After they are boiled chop them in halves and place them in a oven tray then add olive oil to cover the potatoes in then add salt pepper and chilli flakes then sprinkle the semolina then bake in the oven at 200 degrees until they are golden and crispy. Enjoy with your meal.....
It turned out REALLY good and REALLY spicy. In a large bowl, toss potatoes, oil, garlic, and herbs. Season with salt, pepper, and a pinch of crushed chilli flakes flakes. These Chili Roasted Potatoes make a great side for breakfast OR dinner, and can be topped with anything that is good on chili! A super easy side dish recipe, these fingerling potatoes are oven roasted with chili oil, thyme, garlic and spicy chili flakes until fork tender.
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