Cubed Crispy Potatoes With Chili and Garlic

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READY IN: 35mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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