Roast chilli potatoes
- Published: 30 Jun 07
- Updated: 18 Mar 24
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.
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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
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Method
- 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.
- Scatter with the shredded chilli and spring onions and roast for a further 2 minutes before serving.
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- Recipe from July 2007 Issue
Nutrition
Nutrition: per serving
- Calories
- 213kcals
- Fat
- 6g (0.8g saturated)
- Protein
- 5g
- Carbohydrates
- 37.4g (2.6g sugars)
- Salt
- trace
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