Roasted new potatoes with smoked chilli peppers, rosemary and garlic
( SERVES 4 )

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Bite 3/12/2012

Smoked paprika can be substituted for the smoked chillies in this dish from Paulo Pancotti of Milk and Honey in Napier.

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

Wash and dry the potatoes.
Cut the potatoes in half, (if they are too big cut into quarters) and place in a large mixing bowl.
Add garlic, rosemary, chillies, salt, pepper and oil and combine well.
Arrange the potatoes and all the mixture in a cast iron pan, making sure the potatoes are not too tightly packed.
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.
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.
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.

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