Roasted new potatoes with smoked chilli peppers, rosemary and garlic
Smoked paprika can be substituted for the smoked chillies in this dish from Paulo Pancotti of Milk and Honey in Napier.
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.