Cubed Crispy Potatoes With Chili and Garlic

You can make loads of these, and they’ll fill everyone up.

• Ready In: 35 mins
• Serves: 6

Ingredients

• 10  potatoes, peeled and cubed
• 1  tablespoon olive oil
• 2  red chili peppers, deseeded and finely chopped
• 3  garlic cloves, finely chopped
• 1  tablespoon parsley, finely chopped

Directions

1. In a large saucepan, parboil potatoes for about 10 mins – you don’t want them to be too soft.
2. Drain and put to one side. In a large, nonstick frying pan, heat olive oil and add potatoes.
3. Cook for 5 mins, giving them a stir occasionally. Add more oil if they become too dry.
4. When they start to brown slightly on the edges, add the chili and garlic and cook for a further few minutes
5. Be careful not to burn the garlic.
6. At the last minute, tip in the parsley, stir well, and then transfer the piping hot potatoes onto a serving dish.