On a cold and rainy day like today, I’m too lazy to stand in front of the stove for more than 5–10 mins. So that calls for a “cheating” update to one of my favourite snacking recipes—Quick-Fried Potatoes with Blackened Chillis. In go the ‘taters into my trusty oven for a hassle-free roast and I get the same irresistible pop’ems in a breeze.
36 whole Dried Red Chillis
4 lbs [2 kgs] Potatoes (cut into 1-inch cubes)
Sea Salt (to taste)
4 tbsp Olive Oil
Ingredients
1 tsp Vegetable Oil36 whole Dried Red Chillis
4 lbs [2 kgs] Potatoes (cut into 1-inch cubes)
Sea Salt (to taste)
4 tbsp Olive Oil
- Heat 1 tsp vegetable oil in a skillet or frying pan over high heat. When the oil is smoking, add chillis and sauté briskly for 1 min until they are blackened. Remove chillis from pan and set aside on a large platter.
- Pre-heat oven to 450º F (230ºC).
- Put potatoes on a large baking sheet. Sprinkle with sea salt, drizzle with olive oil, and using your hands, toss well to mix.
- Roast in the oven for 30 mins, then stir the potatoes with a large spoon to ensure that they caramelise evenly. Continue roasting for another 15 mins.
- Remove potatoes from oven and transfer to the platter with chillis. Using your hands, crush the whole chillis roughly into small pieces and toss well with potatoes. Serve immediately.
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