A classic combination of flavours enhanced by a wee kick of chilli. See photo page 59.
Ingredients
For the chilli potatoes
- 6 large potatoes — unpeeled and cut into evenly sized pieces
- 2 onions — thinly sliced
- 1⁄4 cup olive oil
- 40g butter — diced
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh thyme
- 1⁄4 teaspoon dried chilli flakes
Method
For the chilli potatoes
- Preheat the oven to 200°C (180°C fan bake). Line a large roasting dish with baking paper.
- Mix all the ingredients in a large bowl.
- Transfer to the prepared dish and spread out into a single layer.
- Cook for 35–45 minutes or until the potatoes are golden brown and cooked through.