Friday, September 13, 2013

Chilli and Rosemary Potatoes

We had chargrilled Scotch Fillet for dinner last night which as always was cooked to perfection.  However I just didn't fancy a baked potato or potato bake as a side dish - tonight I wanted something different.
I was looking through my favourite website and came accross this recipe for Chilli and Rosemary Potatoes.  Obviously I just had to try the recipe!!
The chilli flavour can be increased or decreased depending on the chilli that you use.  Milder use a long fresh red chilli, deseeded or leave seeds in for some heat, but for a hotter more intense flavour use a small red bullet chilli.
Another dish that was very easy to make and had a very nice flavour to them with accompanied the steak perfectly.

Chilli and Rosemary Potatoes
(Recipe adapted from
Serves: 4
ProPoints per Serve: 4
1kg large potatoes, peeled, quartered
1 tablespoon extra virgin olive oil
cooking spray
1 fresh red chilli, halved lengthways, deseeded, chopped
1 tablespoon coarsely chopped fresh rosemary

Preheat oven to 220°C.
Cook the potato in a saucepan of salted boiling water for 10 minutes or until almost tender. Drain. Return to the pan.
Add oil and shake the pan to coat. Transfer to a roasting pan. Spray with cooking spray.

Bake for 20 minutes. Add chilli and rosemary. Toss to combine.
Bake for a further 25 minutes or until crisp and golden.

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