
Roasted new potatoes with smoked chilli peppers, rosemary and garlic

6
Smoked paprika can be substituted for the smoked chillies in this dish from Paulo Pancotti of Milk and Honey in Napier.
Ingredients
4 | Garlic cloves, chopped |
500 g | New potatoes |
2 tsp | Fresh rosemary, roughly chopped |
50 g | Dried smoked chillies, chopped |
1 tsp | Freshly ground black pepper |
2 tsp | Flaky sea salt |
⅓ cup | Extra virgin olive oil |
Directions
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Wash and dry the potatoes.
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Cut the potatoes in half, (if they are too big cut into quarters) and place in a large mixing bowl.
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Add garlic, rosemary, chillies, salt, pepper and oil and combine well.
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Arrange the potatoes and all the mixture in a cast iron pan, making sure the potatoes are not too tightly packed.
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Put the pan over a medium heat and roast for about 10 minutes until the potatoes start to become a bit golden brown and crisp, moving the pan constantly.
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Cover with a lid, lower the heat and cook for another 15-20 minutes, moving the pan regularly. About halfway through cooking, turn the potato pieces to ensure even browning.
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Check with a fork if the potatoes are cooked, increase the heat and crisp the potatoes before serving. Remove from the heat and let rest for about 10 minutes.
- The potatoes should look a bit smashed.
http://www.bite.co.nz/recipe/7006/Roasted-new-potatoes-with-smoked-chilli-peppers-rosemary-and-garlic/
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