I don’t think I could ever get sick of eating potatoes. I eat them pretty much every day, and in the summer and autumn the garden is full of different varieties to dig up and cook.
I am always on the lookout for ways to liven-up my meals, and sometimes boiled, baked or roast potatoes alone, although yummy, can be a little drab. For me, the best food always looks good as well as tastes good.
This recipe is one which I think will amaze you – not because it is complicated or time-consuming (it’s neither), but because you didn’t think of it before. It’s actually hardly a recipe – more of a quick method to change an everyday dish into an eye-opener.
As always you can add your own personal touches to it – I like to put my garlic and rosemary on top of the potatoes as they cook, to create a crunchy texture on top, but some people like to cut thin slithers of both and insert them inside the cut potato. You can serve these chili roast potatoes as a snack or even on their own as a light, fun meal, topped with cheddar cheese or (one of my own favourites) baked beans. Well I am from England after all…
One of the simplest recipes for roast potatoes you'll ever find, with a cool and unique looking result
- Potatoes - 4 medium sized (try to get them the same size)
- Butter - 50g
- Olive oil - 40ml (enough to drizzle over your potatoes)
- Garlic - 2 cloves
- Rosemary - 1 tbsp (chopped)
- Cayenne pepper - 1 tsp (ground)
- First peel your potatoes, making sure you remove any little bits of growth or imperfection
- Now the 'hard' part (which is pretty easy) - make vertical cuts in your potato down to about 10mm from the bottom, at 3mm intervals. You're basically slicing them up but leaving them connected to a bit at the bottom (like an upside down comb). When they're cut, place your potatoes on a greased baking tray (I cover mine in tin foil to avoid excessive washing up)
- After you have prepared your potatoes, make your coating. Just add your butter, olive oil, rosemary and garlic to a pan and heat for a minute or so, until it's a liquid
- Drizzle the liquid over your potatoes, making sure each has a little garlic and rosemary on it. If you want you can push some of the 'bits' from the sauce between the different slices of the potato
- Sprinkle your ground cayenne pepper over the top of your potatoes. Depending on your particular taste and chili tolerance, this may be a lot or a little - use your head and decide
- Stick the baking tray in a hot oven (420f/215c) for 40 minutes. I like to check on my food every ten minutes or so to make sure nothing untoward is happening - but when they're done you'll see they are crispy on the outside and soft on the inside. If you're using smaller or larger potatoes than those in the recipe photos then adjust your timings accordingly - and don't be afraid to cook them a little longer if you don't think they're ready (you can even turn off the oven and leave them in there if you're cooking other dishes)
- Side note - some of the garlic and rosemary on the top may be a little dark, you can either flick it off or crunch your way through it (I love the taste!)
- Serve as a side dish with anything! You can garnish them with sea salt, grated parmesan or even jalapeno peppers for those who are addicted to spice. You can have a great main dish if you spoon a tablespoon of creme fraiche between the slices, and a sprinkling of chives